Osso Buco with Milanese Risotto

  • For the Osso Buco
  • 1 ½ kg Osso buco (veal shin)
  • 1 tbsp olive oil
  • 1 large onion, peeled
  • 1 large carrot, peeled
  • 1 tbsp tomato puree (optional)
  • 100ml dry white wine
  • 500ml veal or beef stock
  • Salt and pepper
  • For the Milanese Risotto
  • 2 shallots, peeled
  • 25g clarified butter
  • 360g Arborio rice
  • 50ml dry white wine
  • Pinch of saffron
  • 600-700ml hot chicken stock
  • 25g Parmigiano Reggiano cheese, grated

Risotto is a staple dish in Italy, and the basic recipe can be flavoured with many different combinations - the stock you use should reflect the main flavour of the dish. When adding the rice it is important to cook the rice until it stops making a crackling noise before adding the liquid – doing this will maximise the amount of stock the rice will absorb. Traditionally you should add the stock a little at a time, but you can instead add it in two stages – but be careful not to make the risotto too wet. The risotto is cooked when the rice shows a little resistance to the bite (like al dente pasta), but doesn’t taste chalky.

1. Heat the oil in a large casserole dish and brown the meat on all sides to seal. Remove and put to one side.

2. Chop the onion and carrot in a Kenwood Multipro food processor. Add to the casserole dish and gently fry for 10 minutes, stirring occasionally.

3. Add the tomato puree, if using, and gently cook for 3 minutes. Stir in the wine, increase the heat and allow the wine to reduce by two thirds.

4. Add the Osso Buco, stock and season with salt and pepper. Bring to the boil then reduce the heat to a gentle simmer, cover and cook for 90 minutes. Check the stew from time to time to ensure the mixture has not become too dry; if it has, add a little more stock.

5. For the risotto, chop the shallots in the food processor. Melt the butter in a large saucepan, add the shallots and gently fry for 5 minutes until softened but not coloured.

6. Add the rice and cook for 2 minutes, stirring. Pour in the wine and simmer until it has all been absorbed.

7. Add the saffron and then the stock a little at a time (or in 2 batches), making sure each batch has been absorbed before adding the next. This should take about 15 minutes and the rice should be al dente.

8. Stir in the cheese, season to taste and serve with the Osso Buco.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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