Ossobuco with saffron risotto is one of the best fall comfort food dishes ever!
5 from 3 votes
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Course meat dish
Cuisine Italian, Lombardy, with meat
Servings 4serves
Calories 3332.6kcal
Equipment
1 pan
1 pot
1 schale
Ingredients
Ossibuchi
4Ossibuchi from veal
salt
pepperfreshly ground
3tablespoonflour
30gbutter
50mlwinewhite
1onion
1stalkcelery
2carrots
2tablespoontomato purée
approx. ½ l brothvegetable
Gremolata
1clovegarlic
1lemonuntreated
1small bunchparsley
Risotto alla milanese
350gricerisotto rice
30gbutter
olive oil
¼onion
40gbeef bone marrow
1lsoupclear soup
1packet saffron1-2 g filaments
½glass winedry and red, optional
6tablespoonParmesangrated
saltto taste
Instructions
Pound the ossibuchi. Make cuts in the edges to prevent the meat from curling during frying. Salt and pepper the ossibuchi and coat in flour. Tap off excess flour and add a little more salt. Heat a large frying pan – preferably metal. Add enough fat to the pan and fry the ossibuchi over a high heat for 4 minutes per side. Then slowly pour in the wine and let it evaporate. Remove the ossibuchi from the pan and set aside.
Immediately fry the cleaned and coarsely chopped onion, carrots and celery in the juices. Season with salt and pepper. Pour in 1 ladle of broth and simmer for 5 minutes until the juices have reduced. Reduce heat. Return ossibuchi to the pan.
Add tomato purée to a little broth (it dissolves better in warm liquid) and mix with the rest of the broth. Pour the liquid into the pan. Cover the pan and let it simmer gently for a good hour. The meat is good when it comes off the bone easily.
Meanwhile, for the germolata, finely chop the garlic and parsley and mix with the grated lemon zest. Cover and leave to stand.
For the risotto warm the soup. Crush the saffron and dissolve it in a little warm soup. Heat the rest of the soup.
Put half the butter, a little oil, the finely chopped onion and the chopped marrow into a pot. Sauté over a medium heat, stirring. Add the rice and mix well until it has a shiny coating. Pour in the wine and let it reduce. Now add the soup gradually with a ladle so that the rice always has liquid to absorb. Stir regularly.
For most types of risotto rice, the cooking time is about 18 minutes (please note the information on the package). When the rice has cooked for 15 minutes, add the dissolved saffron. Finish cooking the rice, stirring constantly. It should still be firm to the bite.
Remove the risotto from the cooker. Mix in the remaining butter and the grated Parmesan until melted. Season with salt. When the meat is tender, you can also add some freshly ground pepper to round it off. You can strain or purée the sauce as desired. Serve the ossibuchi on pre-heated plates with the gremolada and creamy risotto.