Ossobuco with saffron risotto and Grana Padano Riserva
Medium
4 people
120 min
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
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.