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

Argentinian risotto ossobuco

Published: December 13, 2021 at 11:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal739
fat20.3g
saturates8.4g
carbs88.5g
sugars8.3g
fibre5.3g
protein40.1g
salt1.9g
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Make this Argentinian risotto ossobuco, then check out our seafood risotto, chicken risotto, healthy risotto and more risotto recipes. You can also discover more Argentinian recipes here.

Ingredients

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

OSSOBUCO

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

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
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