{"id":203247,"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":"2025-12-01T18:40:53","modified_gmt":"2025-12-01T17:40:53","slug":"risotto-milanese-ossobuco-receita","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/pt-br\/blog\/risotto-milanese-ossobuco-receita\/","title":{"rendered":"Risotto alla Milanese e Ossobuco\ufeff"},"content":{"rendered":"\n<p><strong>Dezembro \u00e9 o momento perfeito para trazer um toque de calor e tradi\u00e7\u00e3o italiana para a sua mesa de festas, e nada representa melhor o esp\u00edrito de uma refei\u00e7\u00e3o cl\u00e1ssica de Natal do que o Risotto alla Milanese acompanhado de Ossobuco!\ufeff <\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p><em>Este artigo convidado foi escrito por Vale\u2019. Juntamente com Mae e a nossa pequena Rose, partilhamos o patrim\u00f3nio culin\u00e1rio da nossa fam\u00edlia italiana. Depois de viver em Bolonha e explorar toda a It\u00e1lia, cri\u00e1mos a Casa Bandera para lhe trazer receitas simples, elegantes e inspiradas nas nossas tradi\u00e7\u00f5es. Sim, la Dolce Vita!  <a href=\"https:\/\/casa-bandera.com\/italian-recipes\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"link\" data-id=\"https:\/\/casa-bandera.com\/italian-recipes\">Descubra mais receitas italianas aut\u00eanticas no nosso site.<\/a><\/em><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p>Origem? O risotto alla milanese e o ossobuco s\u00e3o especialidades emblem\u00e1ticas de Mil\u00e3o, na Lombardia<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>O risoto, com a sua cor amarela devido ao a\u00e7afr\u00e3o, remonta ao s\u00e9culo XVI e acredita-se que tenha sido influenciado pelas culturas \u00e1rabe e espanhola ou, segundo uma lenda, pelo aprendiz de um mestre vidreiro durante um casamento. O ossobuco, um prato de pernil de vitela cozido lentamente, tem origem na cozinha camponesa da Lombardia e distingue-se pela sua gremolata (salsa, alho, raspas de lim\u00e3o). A combina\u00e7\u00e3o de ambos, que se tornou um cl\u00e1ssico, ilustra a harmonia dos sabores locais e a riqueza da culin\u00e1ria milanesa.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Descubra a mistura perfeita de tradi\u00e7\u00e3o e requinte com a minha receita de ossobuco macio e saboroso, acompanhado de um risotto alla milanese delicadamente cremoso com a\u00e7afr\u00e3o!<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\">Informa\u00e7\u00f5es:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Dificuldade: 3\/5<\/li>\n\n\n\n<li>Custo Alto<\/li>\n\n\n\n<li>Tempo de prepara\u00e7\u00e3o: 20 minutos<\/li>\n\n\n\n<li>Tempo de cozedura: 1 h 30<\/li>\n\n\n\n<li>Gl\u00faten<\/li>\n\n\n\n<li>Serve 4 pessoas<\/li>\n\n\n\n<li>Calorias 950 kcal<\/li>\n\n\n\n<li>Utens\u00edlios: balan\u00e7a, tigelas, panelas, frigideira, t\u00e1bua de corte, faca, concha, ralador de queijo<\/li>\n\n\n\n<li>Esta\u00e7\u00f5es: outono, inverno<\/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 ou carnaroli) 500 g<\/li>\n\n\n\n<li>Chamb\u00e3o de vitela 4 pe\u00e7as (200 g cada)<\/li>\n\n\n\n<li>Farinha 00 (ou equivalente) 50 g<\/li>\n\n\n\n<li>Salsa fresca<\/li>\n\n\n\n<li>Vinho branco 1 copo<\/li>\n\n\n\n<li>Caldo de carne 1 cubo<\/li>\n\n\n\n<li>Parmes\u00e3o ralado 100 g<\/li>\n\n\n\n<li>Chalotas 2<\/li>\n\n\n\n<li>Raspas de 1 lim\u00e3o n\u00e3o tratado<\/li>\n\n\n\n<li>Dentes de alho 3<\/li>\n\n\n\n<li>A\u00e7afr\u00e3o em p\u00f3 1 dose<\/li>\n\n\n\n<li>Manteiga 50 + 30 g<\/li>\n\n\n\n<li>Sal e pimenta<\/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> Coloque uma pequena quantidade de farinha numa tigela e enfarinhe os peda\u00e7os de chamb\u00e3o de vitela por todos os 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> Aque\u00e7a \u00e1gua e o cubo de caldo de carne esfarelado numa pequena panela em fogo alto. Misture bem.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>3<\/strong> Numa panela grande, derreta um bom peda\u00e7o de manteiga (50 g) com 2 dentes de alho descascados e esmagados. Adicione os peda\u00e7os de chamb\u00e3o de vitela e doure-os por alguns minutos de cada lado.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>4<\/strong> Deglace com o copo de vinho branco. Tempere com sal e pimenta e cozinhe por 1 h 30 em fogo baixo, com a panela tampada. Adicione uma concha de caldo de vez em quando..<\/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 a salsa fresca e um dente de alho descascado. Rale as raspas de um lim\u00e3o n\u00e3o tratado. Misture tudo numa tigela e reserve.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>6<\/strong> Para o risoto: pique finamente as 2 chalotas. Refogue-as em fogo alto numa panela grande com uma colher de manteiga (30 g). Adicione uma concha de caldo. Quando estiverem transparentes, acrescente o arroz e deixe dourar por alguns minutos, mexendo sempre. Deglace com o copo de vinho branco. Misture bem.<\/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> Lower the heat to medium, and frequently add ladles of meat stocReduza o fogo para m\u00e9dio e adicione conchas de caldo regularmente. Mexa com frequ\u00eancia.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>8<\/strong> Quando faltarem 5 minutos para o arroz terminar de cozinhar, adicione um peda\u00e7o de manteiga, o parmes\u00e3o e o a\u00e7afr\u00e3o em p\u00f3. Misture. Se o risoto estiver muito seco, adicione uma \u00faltima concha 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> Despeje a mistura de salsa, alho e lim\u00e3o na panela com o ossobuco. Misture bem.<\/p>\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p><strong>10<\/strong> Quando o arroz estiver cozido (consulte o tempo indicado na embalagem), sirva o risoto em pratos fundos. <\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Coloque o ossobuco por cima, juntamente com o seu molho. Finalize com raspas de lim\u00e3o fresco e um pouco de salsa, se desejar.<\/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 sublimar o seu ossobuco com risotto alla milanese, opte por um Barbera d\u2019Alba, um vinho tinto italiano com aromas frutados e picantes, cuja frescura equilibra a riqueza do prato.<\/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>Dezembro \u00e9 o momento perfeito para trazer um toque de calor e tradi\u00e7\u00e3o italiana para a sua mesa de festas, e nada representa melhor o esp\u00edrito de uma refei\u00e7\u00e3o cl\u00e1ssica de Natal do que o Risotto alla Milanese acompanhado de Ossobuco!\ufeff Este artigo convidado foi escrito por Vale\u2019. Juntamente com Mae e a nossa pequena [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":203248,"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\/pt-br\/author\/raffaella\/"},"uagb_comment_info":0,"uagb_excerpt":"Dezembro \u00e9 o momento perfeito para trazer um toque de calor e tradi\u00e7\u00e3o italiana para a sua mesa de festas, e nada representa melhor o esp\u00edrito de uma refei\u00e7\u00e3o cl\u00e1ssica de Natal do que o Risotto alla Milanese acompanhado de Ossobuco!\ufeff Este artigo convidado foi escrito por Vale\u2019. Juntamente com Mae e a nossa pequena&hellip;","_links":{"self":[{"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/posts\/203247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/comments?post=203247"}],"version-history":[{"count":0,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/posts\/203247\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/media\/203248"}],"wp:attachment":[{"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/media?parent=203247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/categories?post=203247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/pt-br\/wp-json\/wp\/v2\/tags?post=203247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}