Risotto with Shredded Ossobuco and Tropea Red Onion by @federicofusca
2 servings
🍚
200 g
Carnaroli Rice
🥩
2
Veal Ossobuco
🍅
100 g
Tomato Passata
🧅
4
Tropea Red Onion
🧂
3 g
Salt
🌶️
0.5 g
Pepper
🫒
30 ml
Extra Virgin Olive Oil
🧈
150 g
Butter
🍷
400 ml
Wine
🧀
150 g
Parmesan Cheese
🌿
10 g
Basil
🥣
700 ml
Vegetable Broth
Preparation Steps
Step 1/23
Finely slice 3 Tropea red onions, reserving the green parts of the onions for the green onion cream.
Step 2/23
Melt 40 g of butter with 15 ml of extra-virgin olive oil in a large frying pan over medium heat.
Step 3/23
Add the sliced onion and cook until softened and lightly caramelized, about 10 minutes.
Step 4/23
Season the veal ossobuco with salt and black pepper.
Step 5/23
Add the veal ossobuco to the pan and brown it well on every side.
Step 6/23
Pour 200 ml of dry white wine into the pan and simmer until the alcohol smell has evaporated.
Step 7/23
Add the tomato passata and cover the pan with a lid.
Step 8/23
Simmer the ossobuco over medium-low heat for 60 minutes, turning it once halfway through cooking.
Step 9/23
Bring water to a boil in a saucepan and blanch the reserved green onion parts for 5 minutes.
Step 10/23
Transfer the blanched onion greens to ice water to stop the cooking and preserve their color.
Step 11/23
Blend the cooled onion greens with fresh basil, 15 ml olive oil, salt, and black pepper until completely smooth.
Step 12/23
Keep the vegetable broth hot in a saucepan over low heat.
Step 13/23
Toast the Carnaroli rice in a dry saucepan with a pinch of salt for 2 to 3 minutes, stirring constantly.
Step 14/23
Pour in the remaining 200 ml dry white wine and stir until it has nearly evaporated.
Step 15/23
Add hot vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Step 16/23
Cook the rice until creamy and al dente, about 16 to 18 minutes.
Step 17/23
Remove the cooked ossobuco from the sauce and carefully extract the bone marrow from the bones.
Step 18/23
Finely shred the cooked veal meat, keeping the marrow whole for plating.
Step 19/23
Blend a portion of the ossobuco tomato sauce until it forms a smooth sauce cream.
Step 20/23
Remove the cooked risotto from the heat and stir in the remaining 110 g butter.
Step 21/23
Fold the grated Parmigiano Reggiano into the risotto until glossy and creamy.
Step 22/23
Spoon the risotto onto two serving plates and place the reserved marrow in the center of each portion.
Step 23/23
Top with shredded ossobuco and garnish with the green onion cream and ossobuco tomato sauce cream.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
to inform
Calories
1370 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 30 minutes
Difficulty
Level
Hard (3/4)
Steps
23 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian, Calabrian
Geographic
Italy, Calabria
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos