Saffron Risotto with Ossobuco
⏱ Prep: 20 min🍳 Cook: 80 min👥 4 servings📊 Medium ⭐⭐
Description
The great Milanese classic: golden saffron risotto paired with braised veal ossobuco. A traditional Lombard dish that requires patience but pays off with an extraordinary result, perfect for a Sunday lunch with the family.
Ingredients
- 320g Carnaroli rice
- 1 sachet of saffron
- 1 golden onion
- 80ml dry white wine
- 1.2L hot meat stock
- 60g butter
- 60g parmesan cheese
- 4 veal shanks
- Flour, oil, salt and pepper
Preparation
- Flour the veal shanks and brown them in hot oil. Add chopped onion, deglaze with wine and cook covered for 1 hour with broth.
- For risotto: sauté onion in butter, toast rice, deglaze with wine.
- Add broth in ladles. Halfway through cooking, dissolve saffron in little broth and add to rice.
- Stir-fry with butter and Parmesan cheese. Serve the risotto with the ossobuco on top.
