Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto alla milanese con ossobuco in gremolada

Risotto alla Milanese with Ossobuco in Gremolada

Name: Risotto alla Milanese with Ossobuco in Gremolada
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: For the risotto:; 1 cup Arborio rice (about 180 grams); as needed Vegetable broth,; 1 packet saffron; 1/4 cup dry white wine (about 60 ml); 1 white onion; as needed Grated Parmesan cheese,; For the ossobuco:; 1/3 cup unsalted butter (about 80 grams); 2 veal shanks (ossobuco); as needed All-purpose flour,; 1 garlic clove; 1/4 cup dry white wine (about 60 ml); 1 onion; as needed Salt and pepper,; For the gremolada:; as needed Fresh parsley,; 1 garlic clove; Grated zest of 1/2 lemon

Pamy Fatto con amore @Pamyfattoconamore

A classic of Italian cuisine, with its sunny yellow color, it warms everyone's heart.

Pamy Fatto con amore @Pamyfattoconamore

A classic of Italian cuisine, with its sunny yellow color, it warms everyone's heart.

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Ingredients

1 hour

Serves 2 servings

For the risotto:
1 cupArborio rice (about 180 grams)
as neededVegetable broth,
1 packetsaffron
1/4 cupdry white wine (about 60 ml)
1white onion
as neededGrated Parmesan cheese,
For the ossobuco:
1/3 cupunsalted butter (about 80 grams)
2veal shanks (ossobuco)
as neededAll-purpose flour,
1garlic clove
1/4 cupdry white wine (about 60 ml)
1onion
as neededSalt and pepper,
For the gremolada:
as neededFresh parsley,
1garlic clove
Grated zest of 1/2 lemon

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Steps

1 hour

1

First, start cooking the ossobuco. Prepare a vegetable broth and keep it warm. In a large pan, sauté the chopped onion with the butter and 1 garlic clove.
2

Place the veal shanks on a cutting board and make a small cut in the connective tissue on each side to prevent the meat from curling. Dredge them in flour on both sides and brown them in the pan with the butter.
3

Season with salt and pepper. Deglaze with 1/4 cup of wine, add a ladle of broth, cover, and cook slowly for about 1 hour, adding more broth as needed. When the meat comes away from the bone, it's ready.
4

Prepare the gremolada. Finely chop the parsley and garlic. Add the grated lemon zest. Sprinkle this over each ossobuco. Cover and let rest.
5

Meanwhile, prepare the risotto by sautéing onion and butter.
6

Toast the rice and deglaze with the remaining 1/4 cup of wine. Begin cooking by adding a ladle of broth at a time.
7

Near the end of cooking, add the saffron dissolved in a tablespoon of broth. When the rice is done, stir in a pat of butter off the heat and add a handful of Parmesan cheese.
8

On a serving plate, place the risotto on one side and the ossobuco with its sauce next to it. Serve hot.