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Risotto alla Milanese with Osso Buco
Traditional dish · Italian
A luxurious pairing where the classic saffron risotto is served alongside tender, slow-braised Osso Buco (veal shanks), creating a truly authentic and celebratory Milanese meal.
Ingredients
- Arborio rice320g
- Beef bone marrow30g
- Onion1/2 medium
- Dry white wine100ml
- Hot beef broth1.2 liters
- Saffron threads0.15g
- Butter60g
- Parmesan cheese, grated80g
- Veal shanks (osso buco)4 x 250g
- Carrot1 medium
- Celery stalk1
- Garlic2 cloves
- Tomato paste2 tbsp
- Flour30g
- Lemon zest1 tsp
- Parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the Osso Buco: Season veal shanks with salt and pepper, then lightly dredge in flour. In a large, heavy pot, sear the shanks on all sides until browned. Remove and set aside.
- 2
Finely chop carrot, celery, and garlic. Sauté in the same pot until softened. Stir in tomato paste and cook for 1 minute.
- 3
Return the veal shanks to the pot. Add white wine and scrape up any browned bits. Let the wine reduce slightly.
- 4
Add enough beef broth to almost cover the shanks. Bring to a simmer, cover, and braise in a preheated oven at 160°C (320°F) for 2.5-3 hours, or until the meat is very tender.
- 5
Prepare the Risotto: While the Osso Buco braises, prepare the Risotto alla Milanese as per the traditional recipe (see first recipe).
- 6
Make the Gremolata: Mix finely chopped parsley, lemon zest, and minced garlic.
- 7
Once the Osso Buco is cooked, remove the shanks from the pot. Skim any excess fat from the braising liquid and reduce the sauce slightly if needed. Season.
- 8
Serve the Risotto alla Milanese alongside the Osso Buco, spooning some of the reduced braising sauce over the meat and garnishing with gremolata.
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