🍽️🍷Risotto alla milanese with ossobuco ragù

🍽️🍷 Golden risotto meets fall-off-the-bone ossobuco in this comforting Italian classic 🇮🇹💛 Perfect for a cozy dinner that feels like a hug on a plate.

Instructions (Serves 4)
🥩 Ossobuco Ragù
• 1.3 lbs veal shank, bone-in (600 g ossobuco)
• 1/3 cup all-purpose flour (40 g) – for dusting
• 2 tablespoons extra virgin olive oil (40 ml)
• 1 medium onion, finely diced (about 3/4 cup) (120 g)
• 1 medium carrot, finely diced (about 2/3 cup) (80 g)
• 1 celery stalk, finely diced (about 1/2 cup) (60 g)
• 1 garlic clove, lightly crushed
• 1 sprig rosemary
• 6–8 sage leaves
• 1 tablespoon tomato paste (15 g)
• 2/3 cup dry white wine (150 ml)
• 3 to 3 1/3 cups beef stock (700–800 ml)
• Salt and black pepper, to taste
🍚 Saffron Risotto
• 2 tablespoons extra virgin olive oil (30 ml)
• 2 shallots, very thinly sliced (about 3/4 cup total) (120 g)
• 1 1/2 cups Carnaroli or Arborio rice (320 g)
• 3 1/3 to 3 3/4 cups hot water (800–900 ml)
• 1 small pinch saffron threads (0.15 g)
• 3 tablespoons unsalted butter (40 g)
• 2/3 cup finely grated Parmigiano Reggiano (60 g)
• 1 teaspoon white wine vinegar, or to taste (5 ml)
• Salt, to taste
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🌿 To Finish
• 2 tablespoons fresh parsley, very finely chopped (10 g)
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🔪 Instructions
Ossobuco Ragù
Lightly dust the veal shanks with flour, season with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Brown the veal on all sides. Remove and set aside. In the same pot, cook the onion, carrot, celery, and garlic over medium heat until caramelized. Add rosemary, sage, and tomato paste. Cook for 2–3 minutes until the paste darkens. Return the meat to the pot. Deglaze with white wine and let it reduce almost fully. Add beef stock, bring to a simmer, cover, and cook for 2½ to 3 hours until the meat is very tender. Remove the veal. Blend the sauce until smooth. Shred the meat into small pieces and return it to the sauce. Keep warm.
Saffron Risotto
In a saucepan, heat olive oil and gently cook shallots until soft. Add the rice and toast for 1 minute. Deglaze with a bit of hot water. Continue adding water gradually as the rice cooks. After 6–7 minutes, stir in saffron. Cook until rice is al dente. Remove from heat and stir in butter, Parmigiano, vinegar, and salt to taste. Spoon risotto onto warm plates. Top with ossobuco ragù and a spoonful of sauce. Garnish with chopped parsley.

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