Risotto alla milanese con ossobuchi
This risotto alla milanese recipe is a traditional recipe from the Lombardy region of Italy. An absolute try!
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Servings: 4 people
Calories: 3846kcal
Ingredients
- 6 ossobuchi cross-cut veal shanks
- 4 tablespoons flour
- 2 liters meat broth
- Parsley
- 2 cloves garlic
- 1/2 zest lemon
- 1 onion
- 400 grams Carnaroli rice
- 50 grams butter
- 1 glass white wine
- 0.125 g saffron
Instructions
- In a pan, melt 25 grams of butter
- Cover the ossobuco with flour and fry them in the pan until slightly brown
- Pour half of a glass of white wine over them and cook at low heat for one hour, adding a ladle of meat broth every once in a while
- Mince the garlic and the parsley, and grate the lemon zest
- When the ossobuco is cooked add the minced garlic, parsley and grated lemon zest
- Dice the onion into very small pieces
- In a big pot, melt the 25 grams of butter and add the minced onion
- In another pot, warm the meat broth
- When the onion is soft, add the rice and toast it for two minutes, adding the other half glass of white wine
- When the white wine is evaporated, continue to add a ladle or two of meat broth, stirring frequently
- Add the saffron and continue to stir, adding one ladle of broth when the rice looks dry
- Cook for 15 minutes or until desired softness
- When cooked, you can mix a bit of butter and grated parmigiano into the rice
- Serve the rice on a plate and add the warm ossobuco on top of it
Calories: 3846kcal | Carbohydrates: 362g | Protein: 316g | Fat: 95g | Saturated Fat: 43g | Cholesterol: 1124mg | Sodium: 8974mg | Potassium: 6126mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 10mg | Calcium: 573mg | Iron: 19.2mg
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