Ossobuco alla Milanese with Risotto Giallo: A Traditional Italian Delight
Ossobuco alla Milanese with Risotto Giallo is a comforting, rich, and iconic Italian dish that perfectly blends tender veal shanks, savory braised vegetables, and creamy saffron-infused risotto. This dish is perfect for a special occasion or when you want to indulge in the finest flavors of Italian cuisine. In this recipe, you will learn step-by-step how to prepare each component to achieve a memorable dining experience that will impress your guests.
Category: One-Dish Meals
Serves: 4 people
Ingredients
The following table provides all the ingredients required for this traditional Ossobuco alla Milanese with Risotto Giallo recipe. Be sure to measure and prepare the ingredients in advance for a smoother cooking process.
| Ingredient | Quantity |
|---|---|
| Chicken wings (for broth) | 800g |
| Water (for broth) | 6 liters |
| Carrots | 60g |
| Celery stalks | 25g |
| Golden onions | 30g |
| Parsley (for broth) | 15g |
| Coarse sea salt | 18g |
| Black peppercorns | 8 |
| Bay leaf | 1 |
| Veal ossobuco (shanks) | 400g |
| Golden onions (for ossobuco) | 100g |
| Extra virgin olive oil (for ossobuco) | 80g |
| White wine (for ossobuco) | 50ml |
| Butter (for ossobuco) | 30g |
| Buckwheat flour (for ossobuco) | 8g |
| Fresh rosemary | 5g |
| Garlic | 2 cloves |
| Lemon zest | 1 (zested) |
| Parsley (for garnishing) | 10g |
| Extra virgin olive oil (for frying) | 20g |
| Carnaroli rice (for risotto) | 320g |
| Golden onion (for risotto) | 50g |
| Butter (for risotto) | 65g |
| Grana Padano cheese (grated) | 45g |
| White wine (for risotto) | 50ml |
| Saffron threads | 5g |
| Water (for risotto) | 200ml |
Instructions
Step 1: Prepare the Broth
Start by making a flavorful broth for your Ossobuco alla Milanese. This homemade broth will infuse the veal ossobuco with deep flavor. Begin by adding the chicken wings, water, carrots, celery, onions, parsley, coarse sea salt, black peppercorns, and a bay leaf to a large pot. Bring the mixture to a boil and let it simmer for about 45 minutes over moderate heat. Skim the surface occasionally to remove any impurities that may form. Once done, strain the broth, discarding the vegetables and chicken wings, and set it aside. This aromatic broth will be the base for cooking the ossobuco and risotto.
Step 2: Cook the Ossobuco
While your broth is simmering, prepare the veal ossobuco. Take the veal shanks and, using a sharp knife, make 3 small incisions around the connective tissue on each side to help the meat cook more evenly. This will allow the rich flavors of the broth and wine to penetrate the meat.
Heat half of the olive oil in a hot skillet, then add the golden onions (sliced) and sautΓ© them until they become soft and translucent. Add the veal ossobuco to the pan and sear the meat on all sides until it develops a beautiful golden brown crust. Once the meat is browned, pour in the white wine, allowing it to cook off for a couple of minutes, then remove from heat and set the veal aside.
Step 3: Braise the Ossobuco
In a separate pot, heat the remaining olive oil and place the veal ossobuco back into the pan. Add the browned onions and any residual juices from the previous pan. Cover the pot and let the ossobuco simmer for 35 minutes over moderate heat. After 35 minutes, turn the veal ossobuco over using a spatula, cover again, and continue cooking for another 35 minutes, until the meat is tender and easily pulls away from the bone.
Step 4: Prepare the Garlic Chips
To enhance the dish’s flavor, prepare crispy garlic chips to garnish the ossobuco. First, peel the garlic cloves and cut them in half, removing the germ in the middle. Blanch the garlic slices for about 15 seconds in boiling water to mellow their flavor. After blanching, slice the garlic thinly and fry it in olive oil heated to 160Β°C. Stir occasionally to prevent the garlic from sticking, and fry until golden and crispy. Remove the chips from the oil and drain them on a paper towel.
Step 5: Finish the Ossobuco
Once the ossobuco is done braising, carefully remove the veal shanks from the pot, leaving the sauce and onions behind. Use a fine sieve to strain the sauce into a separate bowl, pressing the onions with a spatula to release all the flavorful juices. Return the sauce to the pan and bring it to a boil. Stir in the butter until the sauce thickens slightly. Once the sauce is the desired consistency, pour it back over the veal shanks. Garnish with freshly grated lemon zest and chopped parsley for a burst of fresh flavor. Keep the ossobuco warm while you prepare the risotto.
Step 6: Prepare the Risotto Giallo
To make the traditional saffron risotto (Risotto Giallo), start by finely chopping the onion and sautΓ©ing it in a small pot with 25g of butter over medium heat for about 15 minutes until soft and translucent. In a separate pan, toast the Carnaroli rice for a few minutes in a dry pan to release its starch, then add the sautΓ©ed onion and cook for 1 minute. Gradually add the white wine and let it evaporate.
Meanwhile, dissolve the saffron threads in 50ml of hot water to bring out the flavor and color. Once the wine has evaporated, add the saffron-infused water to the rice, stirring to combine. Begin adding the prepared broth, one ladle at a time, stirring constantly until the rice absorbs the liquid before adding more. This process will take about 15-20 minutes, until the rice is creamy and tender but still al dente.
Once the risotto is cooked, stir in the remaining 40g of butter and Grana Padano cheese to make the risotto extra creamy and rich. Taste and adjust seasoning if necessary.
Step 7: Plating the Dish
Now that both the ossobuco and risotto are ready, itβs time to plate your Ossobuco alla Milanese with Risotto Giallo. Spoon a generous amount of the creamy saffron risotto onto each plate. Place an ossobuco on top, ensuring that a portion of the veal rests on the risotto. Spoon some of the rich sauce over the meat and garnish with the crispy garlic chips, a sprinkle of parsley, and a touch of lemon zest for a fresh, aromatic finish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 710 kcal |
| Protein | 42g |
| Carbohydrates | 70g |
| Fat | 25g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 950mg |
| Fiber | 2g |
| Sugar | 3g |
| Vitamin A | 10% |
| Vitamin C | 8% |
| Calcium | 12% |
| Iron | 20% |
Cooking Tips
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Choosing the Right Meat: Ensure you choose high-quality veal ossobuco for this dish. Look for cuts with good marbling to ensure tender, juicy meat that falls off the bone.
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Broth Matters: The flavor of the broth is critical for the ossobuco, so take your time and allow the ingredients to simmer slowly to release all their flavors.
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Perfect Risotto: Stir the risotto constantly while adding the broth. This helps release the rice’s starch, making it creamy. Always add broth gradually to avoid the rice becoming too mushy.
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Saffron: For the best results, use high-quality saffron, which will provide both the vibrant yellow color and a rich, aromatic flavor that defines this dish.
Ossobuco alla Milanese with Risotto Giallo is a timeless recipe that brings the essence of Italian cooking into your home. This classic combination of rich, braised veal shanks with creamy saffron rice is sure to become a beloved favorite at your dinner table. Whether it’s a family celebration or a dinner with friends, this dish is an impressive way to showcase the magic of Italian cuisine. Enjoy your meal with a glass of dry white wine and share in the warmth and flavor of Italy!
