This competition is now closed

Argentinian risotto ossobuco

Name: Argentinian risotto ossobuco
Total time: 2 h 15 min
Ingredients: olive oil 1 tbsp; onion 1⁄2, finely chopped; saffron a pinch; arborio or carnaroli rice 350g; white wine 100ml; vegetable stock 1.25 litres; parmesan 30g, finely grated; unsalted butter 20g; flat-leaf parsley a handful, finely chopped; veal ossobuco 500g, cut into small cubes without the bone; plain flour 2 tbsp; olive oil 1 tbsp; unsalted butter 20g; onion 1⁄2, chopped; white wine 100ml; bay leaf 1; veal, chicken or vegetable stock 1 litre

2 hours 15 minutes
serves 4
Easy

Ossobuco is from the leg or shin of veal and is cross-cut to produce steaks with a piece of bone and marrow in the middle. Here it's served with a vibrant saffron risotto. This recipe comes from Soho restaurant, Sucre

By Fernando Trocca

Published: December 13, 2021 at 11:29 am

Make this Argentinian risotto ossobuco, then check out our seafood risotto, chicken risotto, healthy risotto and more risotto recipes,

Ingredients

olive oil 1 tbsp
onion 1⁄2, finely chopped
saffron a pinch
arborio or carnaroli rice 350g
white wine 100ml
vegetable stock 1.25 litres
parmesan 30g, finely grated
unsalted butter 20g
flat-leaf parsley a handful, finely chopped

OSSOBUCO

veal ossobuco 500g, cut into small cubes without the bone
plain flour 2 tbsp
olive oil 1 tbsp
unsalted butter 20g
onion 1⁄2, chopped
white wine 100ml
bay leaf 1
veal, chicken or vegetable stock 1 litre

Method

Step 1

Season the ossobuco and toss it in the flour. Heat the olive oil in a casserole or large pan over a medium-high heat and brown the veal in batches until golden all over. Scoop out onto a plate using a slotted spoon. Add the butter and fry the onion for 5 minutes until just beginning to soften. Pour in the wine and bubble for a minute before returning the veal to the pan with the bay and stock. Bring to a simmer. Cook for 1 hour 30 minutes-2 hours until the meat is tender.
Step 2

When the ossobuco has 30 minutes remaining, make the risotto. Heat the olive oil in a deep frying pan over a medium heat and fry the onion for 10 minutes until really soft. Add the saffron and rice, and fry for 2 minutes more. Pour in the wine and cook until completely evaporated. Stir in the stock, a ladleful at a time, until the rice is just cooked with a little bite. Stir in the cheese and butter. Season. Spoon the risotto into bowls, then top with the ossobuco and scatter with some parsley.