{"id":203237,"date":"2025-12-01T18:18:29","date_gmt":"2025-12-01T17:18:29","guid":{"rendered":"https:\/\/www.studiainitalia.com\/blog\/risotto-milanese-ossobuco-recipe\/"},"modified":"2025-12-01T18:29:18","modified_gmt":"2025-12-01T17:29:18","slug":"risotto-milanese-ossobuco-receta","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/es\/blog\/risotto-milanese-ossobuco-receta\/","title":{"rendered":"Risotto alla Milanese y Ossobuco"},"content":{"rendered":"\n<p><strong>Diciembre es el momento perfecto para a\u00f1adir un toque de calidez y tradici\u00f3n italiana a tu mesa navide\u00f1a, y nada refleja mejor el esp\u00edritu de una comida cl\u00e1sica de Navidad que el Risotto alla Milanese acompa\u00f1ado de Ossobuco. <\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p><em>Esta entrada de invitada fue escrita por Vale\u2019. Junto con Mae y nuestra peque\u00f1a Rose, compartimos el patrimonio culinario de nuestra familia italiana. Despu\u00e9s de vivir en Bolonia y recorrer toda Italia, creamos Casa Bandera para ofrecerle recetas sencillas, elegantes e inspiradas en nuestras tradiciones. S\u00ed, \u00a1la Dolce Vita! <a href=\"https:\/\/casa-bandera.com\/es\/recetas-italianas\" target=\"_blank\" rel=\"noopener\">Descubra m\u00e1s recetas italianas aut\u00e9nticas en nuestro sitio web.<\/a><\/em><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p>Origen? El risotto alla milanese y el ossobuco son especialidades emblem\u00e1ticas de Mil\u00e1n, en Lombard\u00eda.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>El risotto, cuyo color amarillo proviene del azafr\u00e1n, se remonta al siglo XVI y se dice que fue influenciado por las culturas \u00e1rabe y espa\u00f1ola o, seg\u00fan una leyenda, por el aprendiz de un maestro vidriero durante una boda. El ossobuco, un plato de jarrete de ternera cocido a fuego lento, se origin\u00f3 en la cocina campesina lombarda y se distingue por su gremolata (perejil, ajo, ralladura de lim\u00f3n). Su combinaci\u00f3n, que se ha convertido en un cl\u00e1sico, ilustra la armon\u00eda de los sabores locales y la riqueza de la cocina milanesa.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>\u00a1Descubre la mezcla perfecta de tradici\u00f3n y refinamiento con mi receta de ossobuco tierno y sabroso, acompa\u00f1ado de un risotto alla milanese delicadamente cremoso con azafr\u00e1n!<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">Informaciones:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Dificultad: 3\/5<\/li>\n\n\n\n<li>Costo Alto<\/li>\n\n\n\n<li>Tiempo de preparaci\u00f3n: 20 minutos<\/li>\n\n\n\n<li>Tiempo de cocci\u00f3n: 1 h 30<\/li>\n\n\n\n<li>Gluten<\/li>\n\n\n\n<li>Raciones: 4<\/li>\n\n\n\n<li>Calor\u00edas: 950 kcal<\/li>\n\n\n\n<li>Utensilios: b\u00e1scula, cuencos, cacerolas, sart\u00e9n, tabla de cortar, cuchillo, cuchar\u00f3n, rallador de queso<\/li>\n\n\n\n<li>Estaciones oto\u00f1o, invierno<\/li>\n<\/ul>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredientes:<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Arroz (arborio o carnaroli) 500 g<\/li>\n\n\n\n<li>Jarrete de ternera 4 piezas (200 g cada una)<\/li>\n\n\n\n<li>Harina 00 (o equivalente) 50 g<\/li>\n\n\n\n<li>Perejil fresco<\/li>\n\n\n\n<li>Vino blanco 1 vaso<\/li>\n\n\n\n<li>Caldo de carne 1 cubo<\/li>\n\n\n\n<li>Queso parmesano rallado 100 g<\/li>\n\n\n\n<li>Chalotas 2<\/li>\n\n\n\n<li>Ralladura de 1 lim\u00f3n sin tratar<\/li>\n\n\n\n<li>Dientes de ajo 3<\/li>\n\n\n\n<li>Azafr\u00e1n en polvo 1 dosis<\/li>\n\n\n\n<li>Mantequilla 50 + 30 g<\/li>\n\n\n\n<li>Sal y pimienta<\/li>\n<\/ul>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">Pasos:<\/h2>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>1<\/strong> Vierta una peque\u00f1a cantidad de harina en un bol y enharine los trozos de jarrete de ternera por todos los lados.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"347\" height=\"462\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto2.jpg\" alt=\"risotto preparation\" class=\"wp-image-203224\" title=\"\"><\/figure>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>2<\/strong> Caliente agua y la pastilla de caldo de carne desmenuzada en un cazo peque\u00f1o a fuego alto. Mezcle bien.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>3<\/strong> En una cacerola grande, derrita una buena nuez de mantequilla (50 g) con 2 dientes de ajo pelados y machacados. A\u00f1ada los trozos de jarrete y d\u00f3relos unos minutos por cada lado.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>4<\/strong> Desglase con el vaso de vino blanco. Sazone con sal y pimienta y cocine durante 1 h 30 a fuego lento, con la tapa puesta. A\u00f1ada un cuchar\u00f3n de caldo de vez en cuando.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"346\" height=\"462\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto3.jpg\" alt=\"risotto preparation\" class=\"wp-image-203225\" title=\"\"><\/figure>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>5<\/strong> Pique finamente el perejil fresco y un diente de ajo pelado. Ralle la ralladura de un lim\u00f3n sin tratar. Mezcle todo en un bol y reserve.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>6<\/strong> Para el risotto: pique finamente las 2 chalotas. Salt\u00e9elas a fuego fuerte en una cacerola grande con una nuez de mantequilla (30 g). A\u00f1ada un cuchar\u00f3n de caldo. Cuando est\u00e9n transparentes, agregue el arroz y sofr\u00edalo unos minutos, removiendo constantemente. Desglase con el vaso de vino blanco. Mezcle bien.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"347\" height=\"462\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto4.jpg\" alt=\"risotto preparation\" class=\"wp-image-203226\" title=\"\"><\/figure>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>7<\/strong> Baje el fuego a medio y a\u00f1ada cucharones de caldo con regularidad. Remueva con frecuencia.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>8<\/strong> Cuando queden 5 minutos de cocci\u00f3n del arroz, a\u00f1ada una nuez de mantequilla, el parmesano y el azafr\u00e1n en polvo. Mezcle. Si el risotto est\u00e1 demasiado seco, a\u00f1ada un \u00faltimo cuchar\u00f3n de caldo antes de servir.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"347\" height=\"462\" data-id=\"203227\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto5.jpg\" alt=\"risotto preparation\" class=\"wp-image-203227\" title=\"\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"347\" height=\"462\" data-id=\"203228\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto6.jpg\" alt=\"risotto preparation\" class=\"wp-image-203228\" title=\"\"><\/figure>\n<\/figure>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>9<\/strong> Vierta la mezcla de perejil, ajo y lim\u00f3n en la cacerola con el ossobuco. Mezcle bien.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>10<\/strong> Cuando el arroz est\u00e9 listo (consulte los tiempos del paquete), sirva el risotto en platos hondos.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Coloque el ossobuco encima junto con su jugo de cocci\u00f3n. Puede a\u00f1adir un poco de ralladura de lim\u00f3n fresca y una pizca de perejil para terminar.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto1.jpg\" alt=\"recipe for risotto alla milanese with ossobuco\" class=\"wp-image-203223\" title=\"\" srcset=\"https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto1.jpg 1200w, https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto1-768x1024.jpg 768w, https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto1-1152x1536.jpg 1152w, https:\/\/www.studiainitalia.com\/wp-content\/uploads\/2025\/12\/risotto1-400x533.jpg 400w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<p>Para realzar su ossobuco con risotto alla milanese, opte por un Barbera d\u2019Alba, un vino tinto italiano con aromas afrutados y especiados, cuya frescura equilibra la riqueza del plato.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><em>Buon Appetito !<\/em><\/p>\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Diciembre es el momento perfecto para a\u00f1adir un toque de calidez y tradici\u00f3n italiana a tu mesa navide\u00f1a, y nada refleja mejor el esp\u00edritu de una comida cl\u00e1sica de Navidad que el Risotto alla Milanese acompa\u00f1ado de Ossobuco. Esta entrada de invitada fue escrita por Vale\u2019. Junto con Mae y nuestra peque\u00f1a Rose, compartimos el [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":203238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Monaco","author_link":"https:\/\/www.studiainitalia.com\/es\/author\/raffaella\/"},"uagb_comment_info":0,"uagb_excerpt":"Diciembre es el momento perfecto para a\u00f1adir un toque de calidez y tradici\u00f3n italiana a tu mesa navide\u00f1a, y nada refleja mejor el esp\u00edritu de una comida cl\u00e1sica de Navidad que el Risotto alla Milanese acompa\u00f1ado de Ossobuco. Esta entrada de invitada fue escrita por Vale\u2019. Junto con Mae y nuestra peque\u00f1a Rose, compartimos el&hellip;","_links":{"self":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/203237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/comments?post=203237"}],"version-history":[{"count":0,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/203237\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media\/203238"}],"wp:attachment":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media?parent=203237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/categories?post=203237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/tags?post=203237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}