Risotto with Ossobuco

History & Background

Milan's flagship dish, codified in the 19th century and carried worldwide by Lombard emigrants. The gremolata is the secret: lemon zest lightens the braise's richness, giving freshness.

Ingredients for 4

• 4 veal ossibuchi (250g each)
• 320g Carnaroli rice
• 1 sachet of saffron
• 1 onion, 1 carrot, 1 celery stalk
• 200g tomato passata
• 1 glass white wine + ½ for the rice
• 1.2L beef broth
• 100g butter, 80g Parmigiano
• Zest of 1 untreated lemon (gremolata)
• Parsley, 1 garlic clove (gremolata)
• Flour, extra virgin olive oil
• Salt, pepper

Method

1. Score the edge of each ossobuco so it doesn't curl. Dust lightly with flour.
2. Brown them in a heavy pan with butter and oil until well-coloured; remove.
3. In the same fond, soffritto a fine mince of carrot, celery and onion.
4. Return the ossibuchi, deglaze with wine, add passata and broth, cover and braise 1.5–2 hours until the meat falls from the bone.
5. In parallel, prepare the Milanese risotto (see dedicated recipe).
6. For the gremolata: finely chop lemon zest, garlic and parsley.
7. Plate the risotto, set an ossobuco on top with a spoon of its juices.
8. Sprinkle with gremolata and serve piping hot.

Wine pairing

Sforzato di Valtellina, Barolo or Amarone: important reds to hold up the long braise.

Common mistakes

• Skipping the gremolata: the dish loses character.
• Under-cooking the ossobuco: the marrow doesn't melt and the meat is tough.
• Not resting the risotto a minute before manteca-ing.