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    Ossobuco with saffron risotto and Grana Padano Riserva

    4 people
    T4120 min


    • 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


    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.