Argentinian risotto ossobuco
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1⁄2 onionfinely chopped
- a pinch saffron
- 350g arborio or carnaroli rice
- 100ml white wine
- 1.25 litres vegetable stock
- 30g parmesanfinely grated
- 20g unsalted butter
- a handful flat-leaf parsleyfinely chopped
OSSOBUCO
- 500g veal ossobucocut into small cubes without the bone
- 2 tbsp plain flour
- 1 tbsp olive oil
- 20g unsalted butter
- 1⁄2 onionchopped
- 100ml white wine
- 1 bay leaf
- 1 litre veal, chicken or vegetable stock
Nutrition: per serving
- kcal739
- fat20.3g
- saturates8.4g
- carbs88.5g
- sugars8.3g
- fibre5.3g
- protein40.1g
- salt1.9g
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.
