🍚 500 g Carnaroli or Arborio rice
🧅 1 white onion
🧈 80 g butter
🫒 3 tbsp extra virgin olive oil
🥂 1 glass dry white wine
🧄 1 garlic clove
🥣 1.5 l beef broth
🌼 1 sachet saffron (or saffron threads)
🧂 Salt to taste
🧀 80 g grated Grana Padano
🍖 6 veal shanks (with bone marrow)
🥕 1 carrot
🧅 1 onion
🌿 1 celery stalk
🥂 1 glass dry white wine
🍅 200 g peeled tomatoes
🧈 50 g butter
🫒 2 tbsp extra virgin olive oil
🧂 Salt and pepper
🌿 Fresh parsley
🧄 1 garlic clove
🍋 Zest of 1 organic lemon
The Risotto alla Milanese with Ossobuco is more than a recipe: it is a symbol of Lombard gastronomy and Milanese culinary heritage. This extraordinary dish combines two masterpieces: creamy saffron risotto with its golden hue and fragrance, and the tender braised veal shank known as ossobuco. The marriage of these two creations results in one of the most iconic dishes in Northern Italian cuisine.
Preparing it is not just cooking—it is performing a ritual. Each step requires attention, patience, and the right tools: from the heavy casserole for slow-cooking the veal, to the wide pan for toasting and cooking the rice. The finished dish is a triumph for the senses: the vivid yellow risotto topped with melting marrow and succulent meat, finished with a fresh gremolata of parsley, garlic, and lemon zest.
This recipe is ideal for a festive family gathering or to impress guests with authentic Italian tradition brought directly to the table.
To prepare this dish you will need a wide range of kitchen tools:
Heavy cast iron or steel casserole – to braise the veal shanks slowly and evenly.
Large pot for broth – to keep the broth hot throughout the risotto cooking.
Wide, thick-bottomed saucepan – to cook the risotto to perfection.
Wooden spoon – to stir the rice gently without breaking the grains.
Sharp knife and cutting board – to finely chop onions, carrots, celery, and parsley.
Grater – for freshly grated Grana Padano.
Small bowls – to prepare gremolata and dissolve saffron before adding it to the risotto.
1️⃣ Lightly dust the veal shanks with flour: this helps form a golden crust and makes the sauce richer. In a large casserole, melt a knob of butter with a drizzle of olive oil 🧈🫒 and sear the veal on all sides until beautifully browned. Add a finely chopped soffritto of onion, carrot, and celery 🧅🥕🌿, letting the vegetables soften and release their aromas. Deglaze with white wine and allow it to evaporate. Add crushed peeled tomatoes 🍅, cover, and let the veal simmer slowly over low heat for about 2 hours, adding warm broth when needed. The meat should be fork-tender and the marrow creamy.
2️⃣ In a wide pan, sauté the finely chopped onion with half of the butter and a drizzle of olive oil. Add the rice 🍚 and toast gently until each grain becomes glossy and slightly translucent. Deglaze with white wine and stir until absorbed. Gradually add hot broth, one ladle at a time, stirring constantly to release the rice’s natural starch. After about 10 minutes, dissolve saffron 🌼 in a ladle of hot broth and pour it into the rice, stirring to evenly distribute the golden color. Continue cooking until the risotto is creamy and al dente. Finish by stirring in the remaining butter and a generous handful of grated Grana Padano 🧀.
3️⃣ Finely chop fresh parsley, garlic, and lemon zest 🌿🧄🍋 to prepare the gremolata. Sprinkle it over the ossobuco just before serving to add freshness, color, and a burst of flavor.
4️⃣ To serve, spoon the golden saffron risotto onto the center of each plate. Place an ossobuco shank with its sauce on top and sprinkle with gremolata. Serve immediately 🍴✨, encouraging diners to enjoy the rich marrow from the bone.
🍷 Wine pairing: A full-bodied red like Valpolicella Ripasso or a young Barolo complements the depth of the ossobuco.
🥗 Side dish: A crisp fennel and orange salad refreshes the palate and balances the richness.
🍰 Dessert: End the meal with a festive Lombard Panettone in winter, or a light Torta Paradiso for a delicate finish.
💡 Pro tip: Don’t discard the bone marrow—it’s considered the most flavorful and luxurious bite of the dish!
❄️ Risotto: Best enjoyed fresh, as reheating ruins its creamy consistency.
🥘 Ossobuco: Can be refrigerated for up to 2 days and reheated gently on the stovetop.
🧊 Freezing: The ossobuco freezes well (up to 2 months), but the risotto should always be made fresh.
The roots of Risotto alla Milanese go back to the 16th century. According to legend, in 1574 a Flemish glass artisan named Valerio di Fiandra, working on the stained glass windows of Milan’s Duomo, used saffron to intensify the colors of his glasswork. As a playful experiment, saffron was added to rice served at a wedding banquet, creating the first golden risotto.
The ossobuco, on the other hand, comes from peasant cooking. The veal shank with its marrow-filled bone was considered a humble cut, but when braised slowly with vegetables and wine, it turned into a tender delicacy. By the 19th century, the combination of saffron risotto and ossobuco became the crown jewel of Milanese cuisine, elevating two simple dishes into a gastronomic masterpiece.
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