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    Ossobuco with saffron risotto and Grana Padano Riserva
    Difficulty
    Medium
    		Preparation
    T4120 min
    		Servings for
    4 people
    ossobuco_risotto_milanese_Grana p 1

    Ingredients

    320 g rice
    4 veal ossobucos
    100 g Grana Padano
    70 g butter
    1 l vegetable broth
    2 cups white wine
    flour
    2 onions
    extra virgin olive oil
    1 sachet Saffron dell’Aquila DOP
    1 bunch parsley
    1 lemon
    1 garlic clove
    salt
    pepper

    Grana Padano RiservaMeatRiceVegetables

    Preparation

    STEP 1

    Coat the ossobucos in flour and brown in a pan with a knob of butter.
    Add the sliced onions, a glass of wine and a cup of broth, leaving to cook on a low heat for about 1 hour and adding more broth if required.

    STEP 2

    When cooked, add the “gremolata”, made by finely chopping 1 garlic clove, a bunch of parsley and the rind of a lemon.

    STEP 3

    Make the risotto by toasting the rice in a pan with a drizzle of oil for a few minutes, then adding a glass of wine and two ladlefuls of hot broth.

    STEP 4

    Continue cooking for 15 minutes, adding ladlefuls of hot broth and mixing. Two minutes before the end, add the saffron.


    STEP 5

    When cooked, remove from the heat and melt a knob of butter into the risotto, with grated Grana Padano Riserva.
    Serve the risotto with the ossobuco and a bit of the cooking broth.

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