Ossobuco di Tacchino with Risotto
Category: Main Course
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Ingredients
For the Ossobuco di Tacchino:
| Ingredient | Quantity |
|---|---|
| Turkey Ossobuco | 950g |
| Garlic | 10g |
| Lemon Zest | ½ |
| Fresh Parsley | 40g |
| Beef Broth | 500ml |
| White Onions | 150g |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | to taste |
| All-purpose Flour | 50g |
| Butter | 50g |
| White Wine | 80ml |
For the Risotto:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 350g |
| Vegetable Broth | 1L |
| Baby Zucchini | 250g |
| Zucchini Flowers | 125g |
| Celery | ½ stalk |
| Carrot | ½ |
| White Onion | ½ |
| Grana Padano DOP Cheese | 50g |
| Butter | 10g |
| Extra Virgin Olive Oil | 30g |
| White Wine | 45g |
Instructions
Step 1: Prepare the Ossobuco di Tacchino
- Begin by prepping the turkey ossobuco. Using a sharp knife, make a few incisions along the membrane surrounding each ossobuco to prevent curling while cooking.
- Lightly flour the ossobuci on both sides to create a delicate coating that will help them brown nicely in the pan.
- In a large pan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it softens and becomes translucent—this should take about 15 minutes.
- Once the onion is ready, add the ossobuci to the pan and sear them on all sides until they are golden brown.
- Pour in the white wine and let it evaporate, cooking off the alcohol while ensuring the ossobuci absorb all the wonderful flavors.
- Season with salt and pepper to taste, and add the beef broth to the pan. Reduce the heat to low, cover the pan, and let the ossobuci simmer for at least 45 minutes, stirring occasionally.
Step 2: Prepare the Risotto
- While the ossobuci are simmering, prepare the risotto. Begin by washing the baby zucchini and slicing them into rounds. Remove the pistils from the zucchini flowers, leaving them whole for a beautiful presentation later.
- For the soffritto, finely chop the celery, carrot, and onion. In a separate pan, heat the olive oil over medium heat. Add the chopped vegetables and sauté for a few minutes until fragrant and softened.
- Once the soffritto is ready, pour in a ladle of vegetable broth and allow it to cook until the vegetables are tender and the flavors meld together.
- Add the Carnaroli rice to the pan with the soffritto, stirring constantly to toast the rice slightly for a couple of minutes.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently to ensure the rice absorbs the liquid evenly and cooks to a creamy consistency.
- When the rice is halfway cooked (about 15 minutes in), add the sliced zucchini and continue to cook, stirring gently to incorporate.
- Just before the risotto is done, stir in the zucchini flowers, butter, and Grana Padano DOP cheese, allowing the heat to melt the butter and cheese, creating a rich and velvety texture.
Step 3: Finishing Touches
- By this time, the ossobuci should be tender and fully cooked. To finish, sprinkle them with freshly chopped parsley and lemon zest for a burst of fresh flavor.
- Serve the ossobuci alongside the creamy risotto, garnishing with the remaining zucchini flowers for a beautiful, colorful presentation.
- Enjoy your comforting and elegant dish of Ossobuco di Tacchino with Risotto, perfect for a hearty family meal or special occasion.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 45g |
| Carbohydrates | 55g |
| Fats | 30g |
| Fiber | 6g |
| Sodium | 550mg |
This recipe combines the tender, flavorful turkey ossobuco with a creamy, rich risotto, featuring fresh vegetables like zucchini and zucchini flowers. The dish is perfect for any special occasion or a hearty family dinner, bringing together the best of Italian comfort food with a modern twist. Enjoy!
