Saffron risotto with ossobuco
INGREDIANTS (4)
- Rice 320 gr
- Ossobuchi 4
- Pecorino Rigatello 80 gr
- Saffron 2 sachets
- Vegetable broth 1 liter
- Extra virgin olive oil q.b.
- Garlic 1 clove
- Parsley 1 sprig
- Lemon1 whole
- Peeled tomatoes 60 gr
- White wine 1/2 glass
- Butter 120 gr
- Flour
DESCRIPTION
Here is a unique dish really rich in color and taste: saffron risotto with ossobuco alla Milanese.
This dish is a great classic of Lombard cuisine and combines the creaminess of yellow risotto, creamed with Pecorino Rigatello Cademartori, with the consistency of the meat.
If you want to win over your guests for dinner with an appetizing dish, this can be a valid solution. Find out more by following our easy recipe.
First of all, melt half of the butter in a large pan together with a tablespoon of oil and a finely chopped onion, add the already floured ossobuchi and brown them over high heat on both sides.
Deglaze the meat with the white wine, let it evaporate and then add the peeled tomatoes and a pinch of salt and pepper. Continue cooking with the lid, sprinkling with a ladle of broth from time to time and at the end of cooking season everything with chopped garlic, parsley and grated lemon zest.
Meanwhile, sauté the other chopped onion in a pan with the rest of the butter, add the rice and stir to flavor. Toast it for 5 minutes, then cook it, wetting it a little at a time with the broth, in which you have melted the saffron sachets.
At this point remove from the heat, season with salt and stir in the grated Pecorino Rigatello Cademartori. Transfer the saffron risotto to serving dishes, arrange the shanks with their sauce on top and serve.
