Saffron Risotto with Ossobuco

In a hot pan, add extra virgin olive oil and thinly sliced onions. Once the onions are golden, deglaze with white wine.
Score the edges of the ossobuchi to prevent curling during cooking. Sear them in a separate pan with a drizzle of olive oil and a smashed, unpeeled garlic clove for 3 minutes on each side. Then transfer the ossobuchi to the pan with the onions and return to the heat.
Add 1 liter of beef stock and chopped rosemary. Cover and cook over moderate heat for 35 minutes.
Meanwhile, toast the flour in a dry, hot pan until golden. Add it to the ossobuco mixture, making sure to stir it into the broth—not directly onto the meat. Turn the ossobuchi very gently to avoid losing the bone marrow.
Pour in the remaining liter of stock, cover, and continue cooking over moderate heat for another 35 minutes, or until the meat is tender and detaches easily from the bone.

3. Finishing the Ossobuco

Once cooked, transfer the ossobuchi to a plate. Leave the sauce and onions in the pan.
Strain the sauce, pressing the onions lightly with a spatula to extract all the flavors. Return the strained sauce to the pan. Bring to a boil and add butter, stirring until the sauce thickens. Turn off the heat, return the ossobuchi to the pan, and add grated lemon zest and chopped parsley. Cover and let rest.

Finely chop the onion and cook it in a small saucepan with butter and a bit of water for 15 minutes. Blend it with an immersion blender until smooth.
Toast the Carnaroli rice in a separate pot, deglaze with white wine, and let it fully evaporate. Start adding hot beef stock gradually, followed by the blended onion. Continue adding broth as needed, making sure to use all of it within about 13 minutes of cooking.
With 2 minutes remaining, stir in the soaked saffron. Mix well and finish the risotto off the heat by stirring in butter and Parmesan cheese until creamy.

Creator

INGREDIENTS