Ossobuco and risotto with turmeric
Ossobuco or hollow bone is a traditional Milanese dish. This delicious and hearty dish is a real specialty.
Preparation steps
- OSSOBUCO
- Add salt to the meat, roll in flour and shake well. In a shallow pan with a lid, heat the olive oil and fry the meat briefly on all sides.
- Take out the meat, and add a little wine to the pan to deglaze it and use a fine baked layer. When the baked layer has melted, add the liquid to the meat.
- Wipe the dish with a paper towel, and sauté the rest of the olive oil until it softens the chopped onion, carrot, garlic, celery root and leaf and tomato. Drizzle the vegetables with wine. When the vegetables are soft, place the pieces of meat on top. Add thyme, bay leaf, pepper, drizzle with wine, cover and place in a preheated oven at 170 degrees. leave to simmer in the oven for 2-2.5 hours. (when the vegetables were done I moved it all to a clay pot with a lid)
- GREMOLATA
- Mix all the ingredients for the gramolat together.
- RISOTTO WITH TURMERIC
- In a large bowl, heat a tablespoon of butter with a little olive oil. Add the rice and simmer for a few minutes stirring.
- Add turmeric. Cook the risotto over a moderate heat, adding the stock little by little.
- When the rice is al dente, remove from the heat, add a tablespoon of butter, grated parmesan, salt and pepper. stir and serve.
Serving
When the ossobuco is done, sprinkle with gremolat.
