Prime Osso Buco with Risotto Alla Milanese
Prime Osso Buco
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
3 hours
Ingredients
- Lane’s Sweet Heat
- 3 cups chicken stock
- 1 tbsp extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1 cup arborio riceÂ
- 1/4 cup white wine (dry)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 tsp unsalted butter
- 1 tbsp chopped flat-leaf parsley
- Lane’s Prime
- 1kg osso bucoÂ
- 1x carrot, peeled and dicedÂ
- 1x small onion, finely choppedÂ
- 2 bay leaves
- 2 cups chicken stockÂ
- 1 cup white wine (dry)
- 2 garlic clovesÂ
- 2 tsp olive oilÂ
Directions
Preheat oven to 160c / 320f
Season Osso Buca with Lane’s Prime Rub and set aside while you preheat a pan
Sear off Osso Buca in the pan with a touch of olive oil. Add in onion and garlic to the same pan, cooking until golden brown on each side.
Transfer Osso Buca to a baking dish, adding diced carrot, wine and stock and cover. Placing in the oven for 2 to 3 hours or until probe tender.
In a medium saucepan, bring the chicken stock to a simmer; keep warm
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice to the saucepan and cook for 1 minute, stirring throughout.
Add wine to the rice
Cook until rice has absorbed the wine.
Add ½ cup of warm stock and cook over medium heat, stirring constantly (Important to have the stock warm, so it doesn’t make the rice gluggy) until the liquid is almost fully absorbed.
Continue adding the stock ¼ cup at a time, constantly stirring until liquid is almost absorbed.
- The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with Lane’s Sweet Heat. Stir in the cheese, butter, and parsley and serve immediately