Risotto and Ossobuco alla Milanese
And from the Mediterranean Istria, we’re going to fashionable Milan. One question I keep asking myself is how can everyone be so thin when the two main dishes of this city are so filling and satisfying? It's a mystery that has fascinated me ever since I arrived in Milan. As I wander through the bustling streets, surrounded by stylish locals, I can't help but wonder what their secret is.
Milan is renowned for its fashion-forward culture, and it seems that even when it comes to food, they have managed to strike a harmonious balance between indulgence and maintaining a healthy lifestyle. The two main dishes that dominate Milanese cuisine, risotto and ossobuco, are undeniably delicious and comforting. Both dishes are rich in flavors and pack a satisfying punch, and it is safe to safe to say that the portions are generous.
Risotto alla Milanese, creamy rice infused with white wine and saffron, with a vibrant golden color, is known for its velvety texture and rich flavors. It is traditionally cooked with Arborio or Carnaroli rice, slowly simmered in a flavourful broth until it reaches the perfect al dente consistency.
Ossobuco alla Milanese, on the other hand, is a succulent delicacy made from braised veal shanks. The tender meat is slowly cooked in a mixture of white wine, vegetables and a bit of tomato sauce, making the perfect sauce to go with the steak.
When these dishes are served together, the creamy risotto perfectly complements the tender ossobuco, resulting in a luxurious dining experience that is sure to delight any food lover.
On a tablespoon of butter saute finely chopped onions for a couple of minutes.
Add in the rice and toast it for about 2-3 minutes.
Deglaze the pot with white wine and cook for a few minutes until the alcohol evaporates.
Heat up beef stock and mix in the saffron, then pour half of it over the rice. Cook for about 20 minutes on low heat, occasionally adding more of hot stock.
Remove the risotto off heat, stir in 2 tablespoons of cold butter and parmesan cheese.
Score the steaks around the edges in a couple of places, season with salt and pepper and dip them into flour.
On a tablespoon of olive oil brown the steaks for a minute on each side, then take them out and set aside on a plate.
Into the same pan add a tablespoon of butter, then saute finely chopped onions, carrots and celery for 10 minutes, adding stock as needed.
Now place the ossobuco steaks back in and pour in the wine. Let the alcohol evaporate for a few minutes, then pour in 500 ml of beef stock and tomato sauce, season with salt and pepper, add thyme, sage and parsley, then simmer for an hour.
Serve the steaks and sauce over the risotto.
Risotto and Ossobuco alla Milanese
Ingredients
Instructions
- On a tablespoon of butter saute finely chopped onions for a couple of minutes.
- Add in the rice and toast it for about 2-3 minutes.
- Deglaze the pot with white wine and cook for a few minutes until the alcohol evaporates.
- Heat up beef stock and mix in the saffron, then pour half of it over the rice. Cook for about 20 minutes on low heat, occasionally adding more of hot stock.
- Remove the risotto off heat, stir in 2 tablespoons of cold butter and parmesan cheese.
- Score the steaks around the edges in a couple of places, season with salt and pepper and dip them into flour.
- On a tablespoon of olive oil brown the steaks for a minute on each side, then take them out and set aside on a plate.
- Into the same pan add a tablespoon of butter, then saute finely chopped onions, carrots and celery for 10 minutes, adding stock as needed.
- Now place the ossobuco steaks back in and pour in the wine. Let the alcohol evaporate for a few minutes, then pour in 500 ml of beef stock and tomato sauce, season with salt and pepper, add thyme, sage and parsley, then simmer for an hour.
- Serve the steaks and sauce over the risotto.
