A shallow white bowl filled with saffron risotto with veal on top

Argentinian risotto ossobuco

  • 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

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

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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.

Find more risotto recipes

An aerial shot of saffron-coloured risotto on a white plate

Nutritional Information

  • Kcals 739
  • Fat 20.3g
  • Saturates 8.4g
  • Carbs 88.5g
  • Sugars 8.3g
  • Fibre 5.3g
  • Protein 40.1g
  • Salt 1.9g
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