{"id":203260,"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":"2025-12-01T18:51:57","modified_gmt":"2025-12-01T17:51:57","slug":"risotto-milanese-ossobuco-recette","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/fr\/blog\/risotto-milanese-ossobuco-recette\/","title":{"rendered":"Risotto \u00e0 la Milanaise et Ossobuco"},"content":{"rendered":"\n<p><strong>D\u00e9cembre est le moment id\u00e9al pour apporter une touche de chaleur et de tradition italiennes \u00e0 votre table de f\u00eate, et rien ne capture mieux l&rsquo;esprit d&rsquo;un repas de No\u00ebl classique que le Risotto alla Milanese accompagn\u00e9 d&rsquo;Ossobuco !\ufeff<\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p><em>Cet article invit\u00e9 a \u00e9t\u00e9 r\u00e9dig\u00e9 par Vale\u2019. Avec Mae et notre petite Rose, nous partageons l\u2019h\u00e9ritage culinaire de notre famille italienne. Apr\u00e8s avoir v\u00e9cu \u00e0 Bologne et explor\u00e9 toute l\u2019Italie, nous avons cr\u00e9\u00e9 Casa Bandera pour vous proposer des recettes simples, \u00e9l\u00e9gantes et inspir\u00e9es de nos traditions.&#13;\nOui, la Dolce Vita ! <a href=\"https:\/\/casa-bandera.com\/fr\/recettes-italiennes\" data-type=\"link\" data-id=\"https:\/\/casa-bandera.com\/italian-recipes\" target=\"_blank\" rel=\"noreferrer noopener\">D\u00e9couvrez plus de recettes italiennes authentiques sur notre site.<\/a><\/em><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p>Origine ? Le risotto alla milanese et l\u2019ossobuco sont des sp\u00e9cialit\u00e9s embl\u00e9matiques de Milan, en Lombardie<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Le risotto, dont la couleur jaune provient du safran, remonte au XVI\u1d49 si\u00e8cle et aurait \u00e9t\u00e9 influenc\u00e9 par les cultures arabe et espagnole, ou, selon une l\u00e9gende, par l\u2019apprenti d\u2019un ma\u00eetre verrier lors d\u2019un mariage. L\u2019ossobuco, un plat de jarret de veau mijot\u00e9, est issu de la cuisine paysanne lombarde et se distingue par sa gremolata (persil, ail, zeste de citron). Leur association, devenue un grand classique, illustre l\u2019harmonie des saveurs locales et la richesse de la cuisine milanaise.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>D\u00e9couvrez l\u2019alliance parfaite entre tradition et raffinement avec ma recette d\u2019ossobuco tendre et savoureux, accompagn\u00e9 d\u2019un risotto alla milanese d\u00e9licatement cr\u00e9meux au safran !<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">Informations\ufeff<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Difficult\u00e9 3\/5<\/li>\n\n\n\n<li>Co\u00fbt \u00c9lev\u00e9<\/li>\n\n\n\n<li>Temps de pr\u00e9paration : 20 minutes<\/li>\n\n\n\n<li>Temps de cuisson : 1 h 30<\/li>\n\n\n\n<li>Gluten<\/li>\n\n\n\n<li>Pour  4 personnes<\/li>\n\n\n\n<li>Calories 950 kcal<\/li>\n\n\n\n<li>Ustensiles: balance, bols, casseroles, po\u00eale, planche \u00e0 d\u00e9couper, couteau, louche, r\u00e2pe \u00e0 fromage<\/li>\n\n\n\n<li>Saisons automne, hiver<\/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>Ingr\u00e9dients\ufeff<\/strong>:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Riz (arborio ou carnaroli) 500 g<\/li>\n\n\n\n<li>Jarret de veau 4 pi\u00e8ces (200 g chacune)<\/li>\n\n\n\n<li>Farine 00 (ou \u00e9quivalent) 50 g<\/li>\n\n\n\n<li>Persil<\/li>\n\n\n\n<li>Vin blanc 1 verre<\/li>\n\n\n\n<li>Bouillon de viande 1 cube<\/li>\n\n\n\n<li>Parmesan r\u00e2p\u00e9 100 g<\/li>\n\n\n\n<li>\u00c9chalotes 2<\/li>\n\n\n\n<li>Zeste d\u2019un citron non trait\u00e9<\/li>\n\n\n\n<li>Gousses d\u2019ail 3<\/li>\n\n\n\n<li>Safran en poudre 1 dose<\/li>\n\n\n\n<li>Beurre 50 + 30 g<\/li>\n\n\n\n<li>Sel et poivre<\/li>\n<\/ul>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">\u00c9tapes<\/h2>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>1<\/strong> Verser un peu de farine dans un bol et fariner les morceaux de jarret de veau sur toutes les faces.<\/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> Faire chauffer de l\u2019eau et le cube de bouillon de viande \u00e9miett\u00e9 dans une petite casserole \u00e0 feu vif. Bien m\u00e9langer.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>3<\/strong> Dans une grande casserole, faire fondre une grosse noix de beurre (50 g) avec 2 gousses d\u2019ail pel\u00e9es et \u00e9cras\u00e9es. Ajouter les morceaux de jarret de veau et les faire dorer quelques minutes de chaque c\u00f4t\u00e9.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>4<\/strong> D\u00e9glacer avec le verre de vin blanc. Saler, poivrer, puis cuire 1 h 30 \u00e0 feu doux, \u00e0 couvert. Ajouter une louche de bouillon de temps en temps.<\/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> Ciseler finement le persil frais et une gousse d\u2019ail pel\u00e9e. R\u00e2per le zeste d\u2019un citron non trait\u00e9. M\u00e9langer le tout dans un bol et r\u00e9server.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>6<\/strong> Pour le risotto : \u00e9mincer finement les 2 \u00e9chalotes. Les faire revenir \u00e0 feu vif dans une grande casserole avec une noix de beurre (30 g). Ajouter une louche de bouillon. Une fois les \u00e9chalotes translucides, ajouter le riz et le faire revenir quelques minutes en remuant sans cesse. D\u00e9glacer avec le verre de vin blanc. Bien m\u00e9langer.<\/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> Baisser le feu \u00e0 moyen et ajouter r\u00e9guli\u00e8rement des louches de bouillon. Remuer fr\u00e9quemment.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>8<\/strong> \u00c0 5 minutes de la fin de cuisson du riz, ajouter une noix de beurre, le parmesan et le safran en poudre. M\u00e9langer. Si le risotto semble trop sec, ajouter une derni\u00e8re louche de bouillon juste avant 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> Verser le m\u00e9lange persil\u2013ail\u2013citron dans la casserole contenant l\u2019ossobuco. M\u00e9langer.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>10<\/strong> Lorsque le riz est cuit (voir les indications du paquet), servir le risotto dans des assiettes creuses. <\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Disposer l\u2019ossobuco par-dessus avec son jus de cuisson. Ajouter \u00e9ventuellement un peu de zeste de citron frais et une pinc\u00e9e de persil.<\/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=\"risotto alla milanese et ossobuco recette\" 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>Pour sublimer votre ossobuco et risotto alla milanese, optez pour un Barbera d\u2019Alba, un vin rouge italien aux ar\u00f4mes fruit\u00e9s et \u00e9pic\u00e9s, dont la fra\u00eecheur \u00e9quilibre la richesse du plat.<\/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>D\u00e9cembre est le moment id\u00e9al pour apporter une touche de chaleur et de tradition italiennes \u00e0 votre table de f\u00eate, et rien ne capture mieux l&rsquo;esprit d&rsquo;un repas de No\u00ebl classique que le Risotto alla Milanese accompagn\u00e9 d&rsquo;Ossobuco !\ufeff Cet article invit\u00e9 a \u00e9t\u00e9 r\u00e9dig\u00e9 par Vale\u2019. Avec Mae et notre petite Rose, nous partageons [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":203261,"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\/fr\/author\/raffaella\/"},"uagb_comment_info":0,"uagb_excerpt":"D\u00e9cembre est le moment id\u00e9al pour apporter une touche de chaleur et de tradition italiennes \u00e0 votre table de f\u00eate, et rien ne capture mieux l&rsquo;esprit d&rsquo;un repas de No\u00ebl classique que le Risotto alla Milanese accompagn\u00e9 d&rsquo;Ossobuco !\ufeff Cet article invit\u00e9 a \u00e9t\u00e9 r\u00e9dig\u00e9 par Vale\u2019. Avec Mae et notre petite Rose, nous partageons\u2026","_links":{"self":[{"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/posts\/203260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/comments?post=203260"}],"version-history":[{"count":0,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/posts\/203260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/media\/203261"}],"wp:attachment":[{"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/media?parent=203260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/categories?post=203260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/fr\/wp-json\/wp\/v2\/tags?post=203260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}