Risotto alla Milanese with Ossobuco

Name: Risotto alla Milanese with Ossobuco
Ingredients: 2 veal shanks; 3 shallots; 3 1/2 tablespoons butter (50 grams); 1/2 cup dry white wine; as needed all-purpose flour,; as needed vegetable broth,; as needed black pepper,; 1 cup Carnaroli rice (200 grams); as needed saffron threads,; as needed butter,; as needed Parmesan cheese,; as needed vegetable broth,

martypassa @cook_112131303

Risotto alla Milanese with Ossobuco

martypassa @cook_112131303

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Ingredients

For the Ossobuco
2veal shanks
3shallots
3 1/2 tablespoonsbutter (50 grams)
1/2 cupdry white wine
as neededall-purpose flour,
as neededvegetable broth,
as neededblack pepper,
salt, as needed
For the Risotto
1 cupCarnaroli rice (200 grams)
as neededsaffron threads,
as neededbutter,
as neededParmesan cheese,
as neededvegetable broth,

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Steps

1

Finely chop the shallots and sauté them in butter.
2

Make small cuts around the veal shanks to prevent them from curling while cooking.
3

Dredge the veal shanks in flour and brown them on all sides in the shallot and butter mixture.
4

Season with salt and pepper, then deglaze with the white wine.
5

Add vegetable broth and cook over low heat for about 1 hour, turning the shanks occasionally.
6

When the ossobuco is almost done, start toasting the rice in a pan with a pinch of salt.
7

Deglaze the rice with a little white wine, then continue cooking by gradually adding vegetable broth.
8

Add saffron, salt, and pepper.
9

Once the rice is cooked, remove from heat and stir in plenty of butter and Parmesan cheese until creamy.
10

Remove the marrow from the ossobuco bones, mix it with a little of the cooking sauce, and stir this mixture into the risotto.
11

Plate and serve.