Heartwarming Risotto alla Milanese with Slow-cooked Ossobuco

Risotto alla Milanese with Ossobuco:

Servings: 4

Cooking Time: ~2 hours

Ingredients

For the Risotto:

1 ½ cups (300g) Arborio or Carnaroli rice

1 small onion, finely chopped

½ cup dry white wine

4 cups (1 liter) beef or chicken stock, kept warm

1 pinch saffron threads

1/4 cup (50g) unsalted butter

1/4 cup (50g) grated Parmigiano-Reggiano cheese

Salt and black pepper to taste

For the Ossobuco:

4 veal shanks (about 1 ½ to 2 inches thick)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 carrot, finely chopped

1 celery stalk, finely chopped

1 small onion, finely chopped

1 garlic clove, minced

1/2 cup red wine

1 cup beef, chicken or vegetable stock

1 cup crushed tomatoes (optional, for a richer sauce)

fresh thyme

1 bay leaf

Salt and pepper to taste

Flour, for dredging the veal

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Instructions:

1. Prepare the Ossobuco:

Pat the veal shanks dry with paper towels and season both sides with salt and pepper.

Lightly dredge the shanks in flour, shaking off the excess.

2. Sear the Shanks:

Heat the olive oil and butter in a large, deep pan or Dutch oven over medium heat. Sear the shanks for about 3-4 minutes per side until nicely browned. Remove the shanks and set them aside.

3. Prepare the Mirepoix:

In the same pan, add the chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened and golden.

4. Deglaze the Pan:

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.

5. Simmer the Ossobuco:

Add the stock (and tomatoes, if using), thyme, and bay leaf. Return the shanks to the pan, ensuring they are partially submerged in the liquid.

Lower the heat, cover, and let the ossobuco braise gently for 1 ½ to 2 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure there's enough liquid; add more stock if necessary.

Once your Ossobuco is ready and lovely, you can start with the Risotto alla Milanese

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Risotto alla Milanese:

1. Prepare the Saffron:

Soak the saffron threads in 2 tablespoons of hot broth for 10 minutes to release their flavor and color.

2. Sauté the Onion:

In a large, wide pan, melt half the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. Toast the Rice:

Add the rice to the pan and stir for 2 minutes until the grains are coated with butter and slightly toasted.

4. Deglaze with Wine:

Pour in the white wine and stir until it has mostly evaporated.

5. Cook the Risotto:

Begin adding the warm stock, one ladle at a time, stirring frequently. Let each addition of stock be absorbed before adding the next ladle. After about 10 minutes of cooking, add the saffron-infused broth. Continue stirring and adding stock until the rice is creamy but still al dente, about 18-20 minutes.

6. Finish the Risotto:

Once the risotto is cooked, remove it from the heat. Stir in the remaining butter and Parmigiano-Reggiano. Season with salt and pepper to taste.

To Serve:

Plate the risotto first, making a small well in the center. Gently place the ossobuco on top of the risotto. Drizzle some of the braising liquid over the veal and risotto.

Enjoy this classic Milanese combination of creamy saffron risotto and tender, flavorful ossobuco!