The Literate Chef

Posts Tagged ‘risotto milanese’

Risotto Milanese

In Recipes, Rice on January 4, 2012 at 4:24 PM

Risotto Milanese

Serves 4. Active preparation time 30-45 minutes.

Ingredients:

1 qt. unsalted chicken stock
2 tbsps. unsalted butter
2 tbsps. extra virgin olive oil
1 cup Arborio Rice
3 pinches saffron threads
2 tablespoons grated Parmigiano-Reggiano
Freshly ground black pepper, to taste

Preparation:

1.    Bring chicken broth to a boil in a 2 qt. pot. Reduce heat to low and keep warm.
2.    Remove 1 cup of stock and add the saffron threads.
3.    In a 3 qt. pot, melt the butter over medium heat, add the oil
4.    Add the rice and cook for several minutes, stirring to coat each grain.
5.    Add the cup of the warm chicken stock with saffron and cook, stirring, until the rice has absorbed the liquid.
6.    Add the remaining stock, 1 cup at a time. Continue to stir, allowing the rice to absorb each cup of stock before adding the next.
7.    Test the rice for doneness, it should be al dente but creamy smooth.
8.    Remove risotto from heat, add grated cheese and black pepper. Serve at once with Osso Buco Milanese.

Osso Buco Milanese

In Meat, Recipes, Veal on January 4, 2012 at 4:22 PM

Osso Buco Milanese with Gremolata and Risotto Milanese

Serves 4. Active Preparation – 30 minutes, cooking time 3 hours

Ingredients:

4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley

Preparation:

1.    Season the veal shanks with salt and pepper.
2.    Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3.    Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4.    Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5.    Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6.    Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7.    Meanwhile, prepare the gremolata.  In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8.    When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9.    Strain the liquid into a bowl, discarding the solids.
10.    Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11.    Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.

Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.

One of the treats of this dish is the delicious marrow in the center of the bone. In fact, the name Osso Buco means bone with a hole.

Please see: Where Have All the Butchers Gone?

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