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Osso Bucco Risotto Milanese

Osso Bucco Risotto Milanese

Osso Bucco is Italian comfort food at it’s best and served with a rich and creamy risotto this dish is delightful.  Great for a family dinner and elegant enough to serve to guests.


  • 1-2 packs Osso Bucco
  • Salt & pepper
  • 2 brown onions, peeled and diced
  • 100ml extra virgin olive oil
  • 2 garlic cloves peeled and finely sliced
  • 2 anchovy fillets, minced (for the Unami flavour)
  • 1 large sprig each thyme, rosemary, sage
  • 1 bay leaf
  • 250ml dry white wine
  • Good pinch saffron
  • 2L beef or chicken stock
  • 1kg tomatoes, peeled, seeded and chopped

For the Risotto

  • 500g arborio rice
  • 1L reserved stock from osso bucco
  • 50g grated parmesan
  • 25g butter
  • 2 tbsp extra virgin olive oil
  • 5 shallots, peeled and finely diced


  • Preheat the oven to 160C.
  • Place your casserole dish on the stovetop and heat.  Season the meat well on both sides with salt and pepper. Seal the osso bucco evenly on both sides before setting aside on a plate.
  • Add the garlic to the pan and caramelise gently before adding the onions and anchovy and sweat until tender.
  • Add the tomatoes to the pan and break down before pouring over the white wine and reducing by two thirds, then add the stock, herbs and saffron and bring up to the boil.
  • Place your osso bucco back into the casserole dish and cover with the lid and bake in the oven.  The meat should take about 2-2.5 hours until it should be coming away from the bone. Allow to rest for about 15-20 mins in the juice before removing and placing on a plate.  Cover the meat so it doesn’t dry out.
  • To make the risotto, in a wide saucepan sweat the shallots in the oil until tender, add the rice and toast until nutty.
  • Add a little pinch of saffron, and add the stock from the osso bucco, gradually, making sure it is fully incorporated each time, until the rice is al dente, it should still have a bit of ‘crunch’.
  • Place the meat back in remaining stock and reheat through the oven if needed.
  • Finish the risotto with butter and parmesan and a squeeze of lemon.  Season with salt & pepper.
  • To serve, place rissotto into a deep bowl and top with one osso bucco piece per person.  Spoon a little leftover broth over each dish.  You can also top with a little gremolata, which adds a wonderful freshness to the dish. The garlic, parsley and lemon work brilliantly with the tomatoes, meat and saffron.
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