Ossobuco with Risotto Milanese Recipe
Discover how to make ossobuco with risotto Milanese, a warming winter dish from the Fine Dining Lovers series, The Secrets of Italian Food.
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Cooking tools:
- Grater
- Wooden spoon
- Saucepan
Ingredients
- Veal shank: 4
- Extra virgin olive oil: 4 tbsp
- Butter: 40g
- Meat stock: 500ml
- Bouquet garni: 1 small bunch of mixed herbs (bay leaves. thyme. rosemary)
- Garlic: 1 bulb
- Celery: 1 stalk
- Carrots: 2
- White onion: 1 large
- White wine: 50ml
- Salt and pepper: To taste
- All purpose flour: For dusting
- Extra virgin olive oil
- Parsley: 1 small bunch
- Lemon: 1. zest
- Garlic: 1 clove (optional)
- Carnaroli rice: 320g
- Saffron: 1g (pistils or powder)
- Chicken stock: 1l. chicken or vegetable
- Grana padano cheese: 100g. grated
- Butter: 70g unsalted at room temperature
- White wine: 60ml. dry
- Onion: 30g. chopped
- Extra virgin olive oil: 2 tbsp
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