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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Osso Bucco over Risotto Milanese Recipe

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This recipe for Osso Bucco over Risotto Milanese, by , is from Food from the Fam, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike and Meghan Spatola


Osso Bucco Ingredients:

6 tablespoons butter
chopped 1/2 onion
4 osso buco (2-inch thick veal shanks)
all-purpose flour, for dusting
5 tablespoons dry white wine
3/4 cup Beef Stock
1 celery stalk, chopped
1 carrot, chopped
2 tablespoons tomato paste
salt and pepper

Risotto Milanese Ingredients

1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth; more as needed
1/2 tsp. saffron threads
1 cup finely grated parmesan, preferably Parmigiano-Reggiano
Salt and freshly ground black pepper to taste

Osso Bucco Instructions:

Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for about 5 minutes.

Dust the veal with flour, add to the pan and cook over high heat, turning frequently, until browned all over.

Season with salt and pepper and cook for a few minutes more, then pour in the wine and cook until it has evaporated.

Add the stock, celery and carrot, lower the heat, cover and simmer for 30 minutes, adding more stock if necessary.

Mix the tomato paste with 1 tablespoon hot water in a bowl and stir into the pan.

Prepare the gremolata by combining the lemon rind and parsley in a bowl, add the mixture to the veal, turn carefully and cook for 5 minutes more.

Risotto Instructions:

In a heavy-based saucepan thatís large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until itís translucent and fragrant, about 5 minutes.

Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.

Cook until most of the liquid has been absorbed, stirring every minute or two. Add another cup of broth and keep cooking, stirring, and adding broth as needed until the rice is al dente.

When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency thatís almost soupy. Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.

Place the osso Bucco over the rice and ladle a bit of the juice and veggie over the osso Bucco.

Personal Notes:
Personal Notes:
Buon Appetito




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