Risotto with Saffron and Ossobuco

Risotto with saffron is a traditional first course of Lombardy but if you prepare this risotto with the ossobuco it becomes a traditional Italian recipe of Milano. The particularity of Risotto with saffron and ossobuco is the use of the marrowbone for the cooking of risotto that gives it a delicious taste. The preparation of this Italian first course need to combine the preparation of ossobuco with the normal preparation of risotto, but if you put them together the result will be even better. 

INGREDIENTS (for 4 people): 

FOR RISOTTO 

320 g or 11,3 oz of Rice 

Saffron 

3 Tablespoons of extra virgin olive oil 

FOR THE BROTH 

1 Onion 

1 Carrot 

1 Potato 

1 Celery 

Raw salt 

FOR OSSOBUCO 

4 Ossobuco (cross-cut veal shanks) 

3 Tablespoons of extra virgin olive oil 

1 Onion 

1 Celery 

200 ml or 1 cup of Tomato puree 

Salt 

Black Pepper 

PREPARATION TIME: 30 minutes 

COOKING TIME: 20 minutes 

WINE: Barbera dell’Oltre Po Pavese (Red Wine) 

text-align: justify;"> PREPARATION 

First prepare the broth and the ossobuco. Prepare the broth with potato, carrot, onion and celery. Place them in 1 liter of water and let it boil for 15 -20 minutes, add to the broth enough salt. Then prepare the ossobuco: preheat the extra virgin olive oil in a large pan, chop the onion and the celery and add them to the extra virgin olive oil and let them brown for few minutes.

Then add the 4 ossobuco and let them brown on both side for some minutes.

At this point add the tomato puree and 2 glass of water.

Sprinkle with salt and black peepr and let the ossobuco cook for 15 -20 minutes. When the ossobuco is cooked remove from them the marrowbone and keep it for the preparation of risotto.

Now you can prepare the risotto. Pre-heat the extra virgin olive oil in a pan, then chop the onion that you used for the preparation of the broth and add it to the extra virgin olive oil. Add the rice and let it toast for 3 minutes.

Add 1 or 2 ladle of broth and stir, let the rice cook and time by time add the broth and continue to stir.

After 10 minutes from the start of the cooking of the rice add to it the marrow bone that you removed from the ossobuco and the saffron and stir.

Let finish the cooking of the risotto for other 6 – 8 minutes; remember to add continuously the broth and stir. When risotto is ready serve it hot together with the ossobuco.

BUON APPETITO