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How to make Osso Buco with Risotto Milanese

VIDEORECIPE How to make Osso Buco with Risotto Milanese

Osso buco is Italian comfort food at its best, but it is also elegant enough to serve at any gathering. A rich and creamy saffron risotto is the classic accompaniment. Traditionally it's served with a long, thin spoon sticking straight out of the bone.

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Ingredients

number of servings
4

Osso Buco

  • 4 veal osso buco about inch thick Added to
  • Kosher salt and freshly ground black pepper Added to
  • 3 tablespoons extra-virgin olive oil Added to
  • whole-wheat flour Added to
  • 1 medium Onion chopped Added to
  • 1 medium carrot chopped Added to
  • 1 stalk celery chopped Added to
  • 2 teaspoons chopped fresh rosemary Added to
  • 2 teaspoons chopped fresh thyme Added to
  • 12 Cup dry white wine Added to
  • 2 cups canned whole plum tomatoes crushed by hand Added to
  • 2 cups low-sodium chicken broth Added to
  • 2 fresh bay leaves Added to

Risotto Milanese

  • 4 cups low-sodium chicken broth Added to
  • 1 teaspoon saffron threads Added to
  • 2 tablespoons extra-virgin olive oil Added to
  • 1 medium onion finely chopped Added to
  • Kosher salt and freshly ground black pepper Added to
  • 112 cups Arborio rice Added to
  • 12 Cup dry white wine Added to
  • 2 tablespoon unsalted butter cut into pieces Added to
  • 12 Cup parmesan Added to

Gremolata

  • 12 Cup fresh Italian parsley chopped Added to
  • 1 clove large garlic very finely chopped Added to
  • 1 lemon Finely grated zest Added to
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Directions

170 min.
1. Step

For the osso buco: Sprinkle the veal with salt and pepper and heat the oil in a large Dutch oven over medium heat. Spread some flour on a plate, then dredge the veal in the flour on all sides and add to the oil. Brown well on both sides, 2 minutes a side. Remove to a plate.

How to make Osso Buco with Risotto Milanese - preparation step 1
2. Step

Add the onion, carrot and celery to the pot and cook, stirring, until the onion wilts, about 4 minutes. Stir in the rosemary and thyme. Add the white wine, increase the heat and boil until reduced by half, about 2 minutes. Add the tomatoes, broth and bay leaves. Reduce the heat so that the liquid is simmering gently, and nestle in the veal. Add water, if necessary, to come three-quarters of the way up the sides of the meat. Cover and cook until the veal is tender and a paring knife inserted in the meat slides out easily (insert the knife in several pieces to make sure all are done), 1 hour 15 minutes to 1 hour 30 minutes. Remove the veal to a plate.

How to make Osso Buco with Risotto Milanese - preparation step 1
3. Step

Strain the sauce into a fat separator, pressing on the solids. Wipe out the Dutch oven. Pour the defatted sauce back into the Dutch oven and reduce over high heat until thickened and the sauce just coats the back of a spoon. Cut the strings on the osso buco and return the meat to the sauce. Remove from the heat, cover and keep warm while you make the risotto.

How to make Osso Buco with Risotto Milanese - preparation step 1
4. Step

For the risotto Milanese: Combine the broth and 2 cups water in a medium saucepan. Bring to a simmer and add the saffron, then turn the heat very low to just keep warm. Heat a medium Dutch oven over medium heat, then add the olive oil. When the oil is hot, add the onion, 1/2 teaspoon salt and several grinds of black pepper; cook until softened but not browned, 4 to 5 minutes.

How to make Osso Buco with Risotto Milanese - preparation step 1
5. Step

Add the rice and cook, stirring, to coat the grains in the oil, about 2 minutes. Add the white wine, bring to a simmer and cook until absorbed, about 2 minutes. Add enough of the hot broth to just cover the rice. Simmer, stirring occasionally until almost totally absorbed. Continue to add broth and stir until the rice is creamy and al dente, about 18 minutes from the first addition. (The risotto will be a bit soupy at this point.)

How to make Osso Buco with Risotto Milanese - preparation step 1
6. Step

Remove from the heat. Stir in the butter and Parmesan until melted and creamy. Season with salt and pepper.

How to make Osso Buco with Risotto Milanese - preparation step 1
7. Step

For the gremolata: Combine the parsley, garlic and lemon zest in a small bowl.

How to make Osso Buco with Risotto Milanese - preparation step 1
8. Step

Spoon the risotto into 4 shallow wide bowls. Top each serving with a piece of osso buco and spoon the sauce over the top. Sprinkle with the gremolata.

How to make Osso Buco with Risotto Milanese - preparation step 1

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