Ossobuco and risotto are a typical Milanese single dish

The history of this dish goes back to the early 19th century when aristocrats in Milan used to dine on elaborate multi-course meals that lasted for hours. However, and risotto were one of the few dishes that were served as a single course, and it quickly became a staple among the locals.

Ossobuco is a cut of meat that comes from the veal’s shank. The meat is rich in collagen and gelatin, which makes it perfect for slow cooking. The traditional recipe involves browning the meat in a pan, and then cooking it with onions, celery, carrots, tomatoes, and white wine for several hours until it becomes tender and falls off the bone.

The saffron risotto, on the other hand, is a creamy and savory dish that is made with Arborio rice, chicken stock, Parmesan cheese, and saffron threads. The recipe requires a bit of patience and attention, as the rice needs to be slowly cooked and stirred until it absorbs all the stock and becomes creamy and al dente.

When both dishes are combined, they create a perfect harmony of flavors and textures. The tender veal shanks melt in your mouth, while the creamy risotto balances the rich meat flavor. The saffron adds a subtle floral and spicy note that elevates the dish to a higher level.

Ossobuco and risotto are not only delicious but also nutritious. Veal is a good source of protein, iron, and B vitamins, while the risotto provides carbohydrates and fiber. Saffron is also packed with antioxidants and has been used in traditional medicine for centuries to treat various ailments.

If you want to try this dish, you can find it in many in Milan and other parts of Italy. However, the best way to enjoy ossobuco and risotto is to cook it yourself. The recipe is not too complicated, and you can easily find all the ingredients in your local grocery store. Here’s a simple recipe that you can try at home:

Ingredients:
4 veal shanks
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
2 tbsp. tomato paste
1 cup white wine
2 cups beef broth
1 cup Arborio rice
4 cups chicken broth
1 cup grated Parmesan cheese
1 tsp. saffron threads
Salt and pepper
Olive oil

Instructions:

1. Preheat the oven to 350°F. Season the veal shanks with salt and pepper and brown them in a pan with olive oil.

2. Remove the shanks from the pan and sauté the onion, celery, and carrot until they are tender.

3. Add the minced garlic and tomato paste and cook for a minute.

4. Pour in the white wine and let it cook for a few minutes until it evaporates.

5. Add the beef broth and put the veal shanks back into the pan. Cover with a lid and cook in the oven for 2-3 hours or until the meat is tender and falls off the bone.

6. While the ossobuco is cooking, prepare the risotto. Bring the chicken broth to a simmer in a separate pot.

7. In another pan, sauté chopped onion in olive oil until it becomes translucent.

8. Add Arborio rice and sauté for a minute until it becomes slightly toasted.

9. Gradually add the simmering chicken broth to the rice, one ladle at a time, stirring constantly until the rice absorbs the liquid.

10. Add saffron threads and continue adding broth until the rice is al dente and creamy.

11. Remove the risotto from the heat and add Parmesan cheese, salt, and pepper to taste.

12. To serve, spoon the risotto onto a plate and place a veal shank on top. Garnish with gremolata (chopped parsley, lemon zest, and garlic) if desired.

In conclusion, ossobuco and risotto are a typical Milanese single dish that is worth trying. This hearty, comforting meal is perfect for a cold winter day or a fancy dinner party. With a bit of patience and attention, you can easily recreate this dish at home and impress your guests with the authentic Italian taste. Buon appetito!