A shallow white bowl filled with saffron risotto with veal on top

Argentinian risotto ossobuco

Name: Argentinian risotto ossobuco
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Argentinian
Ingredients: 1 tbsp olive oil; 1⁄2 onion finely chopped; a pinch saffron; 350g arborio or carnaroli rice; 100ml white wine; 1.25 litres vegetable stock; 30g parmesan finely grated; 20g unsalted butter; a handful flat-leaf parsley finely chopped; 500g veal ossobuco cut into small cubes without the bone; 2 tbsp plain flour; 1 tbsp olive oil; 20g unsalted butter; 1⁄2 onion chopped; 100ml white wine; 1 bay leaf; 1 litre veal, chicken or vegetable stock

Fernando Trocca

Published: December 13, 2021 at 11:29 AM

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Serves 4

Easy

Total time: 2 hrs and 15 mins

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Ossobuco is from the leg or shin of veal and is cross-cut to produce steaks with a piece of bone and marrow in the middle. Here it's served with a vibrant saffron risotto. This recipe comes from Soho restaurant, Sucre

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Alternatives

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Make this Argentinian risotto ossobuco, then check out our seafood risotto, chicken risotto, healthy risotto and more risotto recipes. You can also discover more Argentinian recipes here.

Ingredients

Nutrition

1 tbsp olive oil
1⁄2 onion

finely chopped
a pinch saffron
350g arborio or carnaroli rice
100ml white wine
1.25 litres vegetable stock
30g parmesan

finely grated
20g unsalted butter
a handful flat-leaf parsley

finely chopped

OSSOBUCO

500g veal ossobuco

cut into small cubes without the bone
2 tbsp plain flour
1 tbsp olive oil
20g unsalted butter
1⁄2 onion

chopped
100ml white wine
1 bay leaf
1 litre veal, chicken or vegetable stock

Nutrition: per serving

kcal739
fat20.3g
saturates8.4g
carbs88.5g
sugars8.3g
fibre5.3g
protein40.1g
salt1.9g

Method

step 1

Season the ossobuco and toss it in the flour. Heat the olive oil in a casserole or large pan over a medium-high heat and brown the veal in batches until golden all over. Scoop out onto a plate using a slotted spoon. Add the butter and fry the onion for 5 minutes until just beginning to soften. Pour in the wine and bubble for a minute before returning the veal to the pan with the bay and stock. Bring to a simmer. Cook for 1 hour 30 minutes-2 hours until the meat is tender.
step 2

When the ossobuco has 30 minutes remaining, make the risotto. Heat the olive oil in a deep frying pan over a medium heat and fry the onion for 10 minutes until really soft. Add the saffron and rice, and fry for 2 minutes more. Pour in the wine and cook until completely evaporated. Stir in the stock, a ladleful at a time, until the rice is just cooked with a little bite. Stir in the cheese and butter. Season. Spoon the risotto into bowls, then top with the ossobuco and scatter with some parsley.

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Authors

Black and white photo of Fernando Trocca

Fernando Trocca

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