December is the perfect time to bring a touch of Italian warmth and tradition to your holiday table, and nothing captures the spirit of a classic Christmas meal like Risotto alla Milanese paired with Ossobuco!
This guest post was written by Vale’. Together with Mae and our little Rose, we share the culinary heritage of our Italian family. After living in Bologna and exploring all of Italy, we created Casa Bandera to bring you recipes that are simple, elegant, and inspired by our traditions. Yes, la Dolce Vita! Discover more authentic Italian recipes on our website.
Origin? Risotto alla milanese and ossobuco are emblematic specialties of Milan, in Lombardy.
Risotto, with its yellow color due to saffron, dates back to the 16th century and is said to have been influenced by Arab and Spanish cultures, or according to one legend, by a glass maker’s apprentice at a wedding. Ossobuco, a simmered veal shank dish, originated in Lombardy peasant cooking and is distinguished by its gremolata (parsley, garlic, lemon zest). Their combination, which has become a classic, illustrates the harmony of local flavours and the richness of Milanese cuisine.
Discover the perfect blend of tradition and refinement with my recipe for tender, flavourful ossobuco, accompanied by a delicately creamy saffron risotto alla milanese!
At a glance:
- Difficulty: 3/5
- High cost
- Preparation time: 20 minutes
- Cooking time: 1 h 30
- Gluten
- Serves: 4
- Calories: 950 kcal
- Utensils: scales, bowls, saucepans, frying pan, cutting board, knife, ladle, cheese grater
- Seasons: autumn, winter (ideal for an Italian-style Christmas meal)
Ingredients:
- Rice (arborio or carnaroli) 500 g
- Veal shank 4 pieces 200 g
- 00 flour (or equivalent) 50 g
- Fresh parsley
- White wine 1 glass
- Meat stock 1 cube
- Grated Parmesan 100 g
- Shallots 2
- Zest of one untreated lemon
- Garlic cloves 3
- Saffron powder 1 scoop
- Butter 50 + 30 g
- Salt and pepper
Steps:
1 Pour a small amount of flour into a bowl, and flour the veal shank pieces on all sides to coat.
2 Heat water and crumbled meat stock in a small saucepan over high heat. Mix well.
3 In a large saucepan, brown a large knob of butter (50 g) with 2 cloves of garlic, peeled and crushed with a knife. Add the pieces of veal shank, and brown them on each side for a few minutes.
4 Deglaze with the glass of white wine. Season with salt and pepper, and cook for 1 h 30 over a low heat, with the lid closed. Add a ladleful of meat stock from time to time.
5 Finely chop the fresh parsley and one peeled garlic clove. Grate the zest of an untreated lemon. Mix together in a bowl and set aside.
6 For the risotto, start by finely chopping 2 shallots. Sauté over high heat in a large saucepan with a knob of butter (30 g). Add a ladleful of meat stock. Once the shallots are transparent, add the rice and brown for a few minutes, stirring constantly. Deglaze with a glass of white wine. Mix well.
7 Lower the heat to medium, and frequently add ladles of meat stock to the rice. Stir regularly.
8 With 5 minutes left to cook the rice, add a knob of butter, the Parmesan and the saffron powder. Stir to combine. If the risotto seems too dry, add a final ladleful of stock just before serving.
9 Pour your parsley, garlic and lemon mixture into the pan containing the ossobuco. Mix well.
10 Once the rice has finished cooking (see package for cooking times), serve your risotto in soup plates.
To finish, add the ossobuco on top, along with its cooking juices. You can also add fresh lemon zest and a pinch of parsley to the dish served for the finishing touch.
To sublimate your ossobuco and risotto alla milanese, opt for a Barbera d’Alba, an Italian red wine with fruity, spicy aromas, whose freshness will balance the richness of the dish.
Buon Appetito !
