Risotto alla Milanese with Osso Buco and Gremolata

Name: Risotto alla Milanese with Osso Buco and Gremolata
Yield: Serves 4 servings
Ingredients: 12 3/4 cups water (3 liters); 2 celery stalks; 2 white onions; 2 carrots; 2 bay leaves; Salt, to taste; 4 veal shanks (about 3 1/2 lbs or 1.6 kg); 2 white onions; 2 tablespoons butter (30 grams); 1 cup dry white wine (2 glasses); Salt, to taste; Pepper, to taste; as needed All-purpose flour,; as needed Sage,; 2 cups Carnaroli rice (400 grams); 1 white onion; 1 cup grated Parmesan cheese (80 grams); 3 tablespoons butter (40 grams); 1 cup dry white wine (2 glasses); Generous pinch saffron threads (0.6 grams) or 1/8 teaspoon saffron powder (0.2 grams); Salt, to taste; Pepper, to taste; Bone marrow from the osso buco; as needed Olive oil,; 2 garlic cloves; Lemon zest, to taste; Lemon juice, to taste; Fresh parsley, to taste; as needed Olive oil,

The Eatalian Way @TheEatalianWay

📍 Valtellina & Como Lake

Risotto alla Milanese with Osso Buco and Gremolata

The Eatalian Way @TheEatalianWay

📍 Valtellina & Como Lake

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Ingredients

Serves 4 servings

For the broth
12 3/4 cupswater (3 liters)
2celery stalks
2white onions
2carrots
2bay leaves
Salt, to taste
For the osso buco
4veal shanks (about 3 1/2 lbs or 1.6 kg)
2white onions
2 tablespoonsbutter (30 grams)
1 cupdry white wine (2 glasses)
Salt, to taste
Pepper, to taste
as neededAll-purpose flour,
as neededSage,
For the risotto
2 cupsCarnaroli rice (400 grams)
1white onion
1 cupgrated Parmesan cheese (80 grams)
3 tablespoonsbutter (40 grams)
1 cupdry white wine (2 glasses)
Generous pinch saffron threads (0.6 grams) or 1/8 teaspoon saffron powder (0.2 grams)
Salt, to taste
Pepper, to taste
Bone marrow from the osso buco
as neededOlive oil,
For the gremolata
2garlic cloves
Lemon zest, to taste
Lemon juice, to taste
Fresh parsley, to taste
as neededOlive oil,

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Steps

1

In a large pot, bring the water to a boil with the celery, carrots, onions, bay leaves, and salt.
2

Julienne the onion and sauté it in butter. Meanwhile, remove the marrow from the veal shanks, make small cuts around the edges to prevent curling, and dredge them in flour. Sauté the shanks with the onion and sage. Deglaze with the wine, season with salt and pepper, and add some broth. Cover and cook for about 1 1/2 hours.
3

Finely chop the onion and sauté it in a pot with the bone marrow from the shanks. Once the onion is golden, add the rice and toast it.
4

Deglaze with the wine and cook, gradually adding hot broth as needed.
5

Add the saffron to the rice, and season with salt and pepper.
6

Meanwhile, prepare the gremolata. Finely chop the parsley and garlic, then mix them in a bowl with olive oil, lemon juice, and lemon zest.
7

Once the rice is cooked, turn off the heat and stir in the butter and Parmesan cheese until creamy.
8

Serve the risotto topped with a veal shank and its sauce, then add a spoonful of gremolata.