- Food and Cooking»
- World Cuisines»
- Southern European Cuisine
Italian Food - Osso Buco and Risotto alla Milanese
Osso Buco and Risotto alla Milanese
What is risotto?
- What is Arborio Rice?
Arborio rice is a high-starch, short-grained type of rice traditional choice for making classic Italian risotto. Learn all about arborio rice.
- Risotto - Wikipedia, the free encyclopedia
- Risotto - The New York Times
News about risotto. Commentary and archival information about Risotto from The New York Times.
What is Grana Padano?
- Know your Italian cheeses: Grana Padano vs. Parmigiana-Reggiano - New York Daily News
Many people think that the massive wheels of Grana Padano, the semi-aged hard Italian cheese, are maybe a cheaper knock-off of better known Parmigiana-Reggiano, says Lou DiPalo, part of the fourth
- Grana Padano - Wikipedia, the free encyclopedia
Osso Buco and Risotto ala Milnese
Milan is the second largest city in Italy and the capital of Lombardy. It is also the economic, financial and fashion capital of Italy and the home of the La Scala opera house. Being in the north, its cuisine is based more on butter and rice rather than olive oil and pasta and it is the home of Grana Padano cheese which is somewhat similar to Parmigiano Regiano.
One of the classic dishes from Milan is osso buco, which is made with veal shanks that are braised in a rich sauce made with tomatoes, carrots, onions, celery, chicken stock and white wine. This dish is frequently served with risotto alla Milanese, which is also made with chicken stock and white wine along with saffron and white truffles if you can afford them.
The following recipes are my versions of these classic dishes with minor modifications. You may choose to use fresh herbs but I rarely have them around and frankly, they cost too much unless you grow your own.
Osso Buco (Braised Veal Shanks)
2 ½ Hours @ 300F
6 Veal Shanks (about 2-3 Lbs.)
2 Oz. of Pancetta or Bacon diced
1 Tablespoon of Oil
One Large Onion peeled and diced
3 Celery Stalks finely chopped
3 Carrots scraped and finely chopped
3 Cloves of Garlic peeled and finely chopped
1-28 Oz. Can of Diced Tomatoes
2 Cans of Chicken Broth
1 Cup of Dry white Wine
1 Bay Leaf
1 Tablespoon of Thyme
1 Teaspoon of Rosemary
2-3 Cloves (ground if you have them)
½ Cup of Flour
2 Teaspoons of Salt
½ Teaspoon of Pepper
- Combine the flour, salt and pepper in a one gallon ziplock bag and mix thoroughly
- Add half of the veal shanks, seal the bag and shake until the meat is completely coated with seasoned flour.
- Repeat the process with the other half of the shanks.
- Heat the oil in a large frying pan or Dutch oven and render the bacon.
- Brown the veal shanks on all sides in two batches and remove them to a separate plate.
- Add the chopped carrots, onions and celery to the pan and cook while stirring until they start to brown.
- De-glaze the pan with the wine and the stock and add the rest of the ingredients to the pan if you are using a Dutch oven. Otherwise, transfer everything to a covered roaster or baking dish’
- Return the meat to the pan and cook covered for 2 to 2 ½ hours until the meat is tender. The gravy should thicken from the flour that was on the meat.
Risotto alla Milanese
2 Cups Aborio Rice
5 Cups Chicken Stock
1 Small Onion finely chopped
½ Stick Unsalted Butter
1 Cup Dry White Wine
¼ Teaspoon Saffron Threads
1 Cup Grated Grana Padano or Parmigiano Reggiano
- Heat the chicken stock to a bare simmer in a small saucepan.
- Place the saffron in ½ cup of the hot stock in a small covered bowl to let it soften.
- Heat the butter over moderate heat in another saucepan, add the chopped onions and cook for 2-3 minutes while stirring.
- Add the rice and continue cooking for 4 more minutes until it turns opaque.
- Add the wine while stirring and cook 2-3 minutes until it is all absorbed.
- Repeat with the remaining stock a half-cup at a time.
- Finally add the saffron infused stock.
- Remove from the heat and stir in the grated cheese before serving.
If you really want something special, you can stir in some fine white truffle slices before adding the cheese.
How to make Osso Bucco
How to make Risotto
Links to other Italian recipes by rjsadowski
- Italian Food - Lasagna Bolognese
In Emilia Romagna, lasagna is made with a Bolognese sauce rather than the spaghetti sauce which we are familiar with. Instead of ricotta cheese, it is layered with Bechamel sauce and topped with Parmesan cheese.
- Italian Food - Beef Braised in Barolo Wine
Beef braised in Barolo wine is a classic recipe from the Piedmont region of northern Italy. It traditionally calls for marinating a beef roast in a full bottle of Barolo wine before braising it with an assortment of vegetables and spices. With Barolo
- Italian Food - Veal Scaloppine, Veal Marsala and Chi...
Boneless veal scallops and chicken breasts can be used to make a variety of Italian dishes. Recipes for veal scaloppine, veal marsala and chicken piccata are all described here because similar techniques are used to make all three and you can interch
- Italian Food - Pasta and Bean Stew (Pasta e Fagioli)
I first learned about Italian food when I started working for Dupont in Newburgh, New York, in 1962. One of the guys I worked with, named Frankie Fabiano, kept raving about the wonderful pasta fazool that his wife made using a leftover ham bone. He n
- Italian Food-What to Do with Leftover Spaghetti
A good friend names John Dubaldi, told me how his wife used up any leftover spaghetti. First she would fry it in butter. Then she would pour scrambled eggs over it. Finally, she would top it with one or two different cheeses and bake it in a 300 F ov