Risotto allo zafferano con ossobuco | Ricette primi piatti | Chef Deg

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner, while pork shanks are more affordable.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks the distinct flavor of saffron.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese.

Prepare the ossobuco by scoring the sides to prevent curling during cooking.

In a pot, melt the butter and add celery, carrot, and onion.

Add the ossobuco, then season with salt and pepper.

Deglaze with Marsala (or white wine, as an alternative).

Once the alcohol has evaporated, add veal broth.

Cover and cook for 20-25 minutes in a pressure cooker or 40 minutes in a regular pot.

Meanwhile, prepare the gremolada by finely chopping the lemon zest, parsley, anchovies, and a hint of garlic.

In a bowl, add the saffron threads to some warm broth.

In the rice pot, use the bone marrow as the fat and melt it gently to avoid burning.

Add the rice and season with salt.

When it starts to toast, add hot broth ensuring the rice is well covered.

Then add the saffron mixed with the broth.

Shred the ossobuco and remove the bones.

Off the heat, stir the rice with cold butter and a sprinkle of Parmesan cheese.

Plate the saffron risotto with the veal ossobuco and finish with the gremolada.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens