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Ossobuco with Saffron Risotto

A classic Italian dish featuring braised veal ossobuco served alongside a creamy saffron‑infused risotto, finished with a bright gremolata.

Maker: Alessandra

From: Website(view original)

Ossobuco with Saffron Risotto

Prep Time

20 min

Cook Time

1 hr

Servings

Tags

ItalianMain CourseMeatRisottoComfort Food

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Recipe details are AI-assisted from Alessandra. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

1 hr 20 min estimated total time for 4 servings.

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ItalianMain CourseMeatRisotto

Ingredients

  • 4 Veal ossobuco
  • Salt
  • Freshly ground black pepper
  • 3 tbsp All‑purpose flour
  • 1 1/10 oz Butter
  • 1 7/10 fl oz White wine
  • 1 Onion
  • 1 Celery stalk
  • 2 Carrots
  • 2 tbsp Tomato purée
  • 1 1/10 pt Vegetable broth
  • 1 clove Garlic
  • 1 Lemon zest
  • 1 bunch Parsley
  • 12 oz Risotto rice (Arborio or Carnaroli)
  • 1 1/10 oz Butter
  • Olive oil
  • 0.25 Onion
  • 1 2/5 oz Beef bone marrow
  • 1 1/10 qt Clear soup (stock)
  • 1 packet Saffron threads
  • 0.5 glass Red wine (dry, optional)
  • 6 tbsp Grated Parmesan cheese
  • Salt

Instructions

  1. 1
    Pat the veal ossobuco pieces dry, score the edges to prevent curling, then season generously with salt and freshly ground black pepper.
  2. 2
    Dredge the ossobuco in 3 tbsp of all‑purpose flour, shaking off excess, and set aside.
  3. 3
    Heat a large heavy‑bottomed skillet over high heat, add 30 g butter and enough oil to coat the pan, and sear the ossobuco for about 4 minutes per side until browned.
  4. 4
    Deglaze the pan with 50 ml white wine, allowing it to evaporate completely, then remove the meat and set it aside.
  5. 5
    In the same pan, add the chopped onion, carrots, and celery; sauté in the remaining juices until softened, seasoning with salt and pepper.
  6. 6
    Add one ladle of vegetable broth, simmer for 5 minutes until reduced, then lower the heat and return the ossobuco to the pan.
  7. 7
    Stir in the tomato purée dissolved in a little broth, then pour in the remaining broth, cover, and gently simmer for about 60 minutes, or until the meat falls off the bone.
  8. 8
    While the meat cooks, prepare the gremolata: finely mince the garlic and parsley, combine with the lemon zest, cover, and let the flavors meld.
  9. 9
    For the risotto, warm the clear soup in a saucepan. Crush the saffron threads and dissolve them in a small amount of the warm soup.
  10. 10
    In another pot, melt half of the butter with a splash of olive oil, add the finely chopped onion and the beef bone marrow, and sauté over medium heat until fragrant.
  11. 11
    Add the risotto rice, stirring to coat each grain with the butter‑marrow mixture until the rice looks glossy.
  12. 12
    Pour in the optional red wine (if using) and let it reduce, then begin adding the warm soup ladle by ladle, stirring constantly and allowing each addition to be absorbed before adding the next.
  13. 13
    After about 15 minutes of cooking, stir in the dissolved saffron; continue cooking until the rice is al dente (approximately 18 minutes total).
  14. 14
    Remove the risotto from the heat, fold in the remaining 30 g butter and the grated Parmesan cheese until melted and creamy, and season with salt to taste.
  15. 15
    Check the ossobuco for tenderness; if desired, finish the sauce with a splash of freshly ground pepper and optionally strain or purée it for a smoother texture.
  16. 16
    Plate the ossobuco on pre‑heated plates, spoon the saffron risotto alongside, and garnish with the fresh gremolata. Serve immediately.