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Risotto alla milanese con ossobuchi
This risotto alla milanese recipe is a traditional recipe from the Lombardy region of Italy. An absolute try!
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Course:
Risotto
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
20
minutes
minutes
Total Time:
1
hour
hour
40
minutes
minutes
Servings:
4
people
Calories:
3846
kcal
Author:
Guido Pedrelli
Ingredients
▢
6
ossobuchi
cross-cut veal shanks
▢
4
tablespoons
flour
▢
2
liters
meat broth
▢
Parsley
▢
2
cloves
garlic
▢
1/2
zest
lemon
▢
1
onion
▢
400
grams
Carnaroli rice
▢
50
grams
butter
▢
1
glass
white wine
▢
0.125
g
saffron
Instructions
▢
In a pan, melt 25 grams of butter
▢
Cover the ossobuco with flour and fry them in the pan until slightly brown
▢
Pour half of a glass of white wine over them and cook at low heat for one hour, adding a ladle of meat broth every once in a while
▢
Mince the garlic and the parsley, and grate the lemon zest
▢
When the ossobuco is cooked add the minced garlic, parsley and grated lemon zest
▢
Dice the onion into very small pieces
▢
In a big pot, melt the 25 grams of butter and add the minced onion
▢
In another pot, warm the meat broth
▢
When the onion is soft, add the rice and toast it for two minutes, adding the other half glass of white wine
▢
When the white wine is evaporated, continue to add a ladle or two of meat broth, stirring frequently
▢
Add the saffron and continue to stir, adding one ladle of broth when the rice looks dry
▢
Cook for 15 minutes or until desired softness
▢
When cooked, you can mix a bit of butter and grated parmigiano into the rice
▢
Serve the rice on a plate and add the warm ossobuco on top of it
Calories:
3846
kcal
|
Carbohydrates:
362
g
|
Protein:
316
g
|
Fat:
95
g
|
Saturated Fat:
43
g
|
Cholesterol:
1124
mg
|
Sodium:
8974
mg
|
Potassium:
6126
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
1250
IU
|
Vitamin C:
10
mg
|
Calcium:
573
mg
|
Iron:
19.2
mg
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