During winter, there’s nothing better than preparing a flavorful dish that provides energy to face cold days. That’s why stews and braises take center stage in winter cooking, and among them, osso buco is an excellent option for a tasty and simple meal. Osso buco is a very popular dish...
Ingredients
For the Osso Buco
osso buco4piece
onion, chopped1
carrot, chopped1
garlic, chopped1clove
olive oil, as needed
vegetable broth1cup
For the Risotto
rice300g
white wine1/2cup- onion, chopped1/2
saffron2tsp
grated Parmesan cheese50g
butter150g- vegetable broth1/2L
Nutrition (per serving)
Calories
622.5kcal (31.13%)
Protein
26.3g (52.5%)
Carbs
42.5g (15.45%)
Sugars
1.0g (2%)
Healthy Fat
15.1g
Unhealthy Fat
22.5g
% Daily Value based on a 2000 calorie diet
How to make Osso Buco with Risotto
For the Osso Buco
- Step 1
Lightly coat each piece of osso buco with flour.
- Step 2
Heat a bit of olive oil in a saucepan, and once hot, add the osso buco pieces. Cook until each piece is browned.
- Step 3
In a deep oven-safe dish, place the osso buco, chopped onion, garlic, carrot, and vegetable broth.
- Step 4
Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 40 to 50 minutes. Remove from the oven when the meat is cooked and tender.
- Step 5
Set aside.
For the Risotto
- Step 1
In a saucepan, heat a bit of olive oil and half of the butter. Sauté the onion until it becomes translucent.
- Step 2
Add the rice and stir for one minute.
- Step 3
Pour in the white wine and cook for about five minutes, allowing the alcohol to evaporate.
- Step 4
Add the saffron and gradually pour in the vegetable broth, stirring the rice constantly.
- Step 5
Cook over low heat, stirring occasionally, until the rice is 'al dente.'
- Step 6
Remove the rice from the heat and add the remaining butter and grated Parmesan cheese. Mix well until fully combined.
Nutrition (per serving)
Nutrition (per serving)
Calories
622.5kcal (31.13%)
Protein
26.3g (52.5%)
Carbs
42.5g (15.45%)
Sugars
1.0g (2%)
Healthy Fat
15.1g
Unhealthy Fat
22.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the osso buco is lightly coated with flour to help it brown evenly and enhance the flavor.
Stir the risotto constantly to achieve a creamy texture.
Use high-quality saffron for the risotto to enhance its flavor and color.
Allow the osso buco to rest for a few minutes after cooking to let the juices settle.
Serve the dish immediately for the best texture and flavor.
FAQS
Can I use a different type of meat for osso buco?
Traditionally, osso buco is made with veal shank, but you can substitute it with beef shank if veal is unavailable.
What type of rice is best for risotto?
Arborio rice is ideal for risotto due to its high starch content, which gives the dish its creamy texture.
Can I make this dish ahead of time?
Yes, you can prepare the osso buco ahead of time and reheat it. However, risotto is best served fresh for optimal texture.
What can I use instead of white wine in the risotto?
You can substitute white wine with chicken broth or vegetable broth for a non-alcoholic option.
How do I know when the risotto is done?
The risotto is done when the rice is 'al dente,' meaning it is tender but still has a slight bite to it.
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