94 GOURMET TRAVELLER
Ossobuco, risotto Milanese
SERVES 4“OneofthemostfamousdishesfromMilan,thekeyingredientin
thisrisottois saffron,”saysScottPickett.“It’sa perfectfoilforthe
slow-cookedveal.Theclassicwaytoservethisis toscatterit with
gremolata, which adds a wonderful freshness.”Pictured p92.1 kgripetomatoes
4 vealossobucopieces
(350gm-450gmeach)
60 ml(¼cup)oliveoil
2 garliccloves,thinlysliced
2 onions,diced
2 anchovyfillets,coarsely
chopped
250 ml(1cup)drywhitewine
2 litres(8cups)vealor
chickenstock
1 largethymesprig
1 largerosemarysprig
1 largesagesprig
1 freshbayleaf
Largepinchofsaffron
GREMOLATA
½ bunchflat-leafparsley,
leavespicked,coarsely
chopped
Finelygratedzestof
2 lemons
1 garlicclove,finely grated
RISOTTO
90 mloliveoil
5 goldenshallots,finelydiced
2 garliccloves,crushed
500 gm(2½cups)carnaroli
orarboriorice
Pinchofsaffron
50 gmparmesan,grated
25 gmbutter
½ lemon(optional)1 Tomakeossobuco,scorea
crossin thebaseofeachtomato
andplaceintoa largeheatproof
bowl.Coverwithboilingwater
andstandfor2 minutes,then
drain.Whencoolenoughto
handle,slipoffskins(discard).
Halvecrossways,scoopout
seedsandcoarselychopflesh.
2 Preheatovento160°C.
Seasonmeatwellonboth
sides.Heat2 tbspoilin a large
flameproofcasseroleoverhigh
heat.Brownmeatwellonboth
sides(4-6minutes).Remove
frompanandsetaside.Reduce
heattolowandaddremaining
oil to pan. Add garlic and stiruntilcaramelised(1 minute).
Addonionandanchovy,and
stiruntiltender(8-10minutes).
Addtomato,increasetheheat
tomediumandcook,stirring
often,untiltomatobreaks
down(5-10minutes).Addwine
andsimmeruntilreducedby
two-thirds(4-5minutes).Add
stock,herbsandsaffronand
bringtotheboil,thenreturn
meattocasserole,submerging
it in liquid.
3 Coverwitha lidorfoiland
braisein ovenuntilmeatis just
comingawayfromthebone
(2-2½hours).Removecasserole
fromovenandsetasideuntil
lukewarm.Transfermeattoa
plate,coverandsetaside.Strain
cookingliquidthrougha fine
sieve,pressingonvegetables
toextractasmuchliquidas
possible.Add1 litrecooking
liquidtoa saucepan,andreturn
remainingliquidtocasserole
withmeatandreheatin oven.
4 Forgremolata,combine
ingredientsin a bowl.
5 Forrisotto,heatreserved
cookingliquidoverlow-medium
heatandkeepwarm.Heat50ml
oilina largesaucepanover
mediumheat.Addshallotand
garlic,andstiruntilsoftened
(5minutes).Addriceandstir
untillightlytoasted(5minutes),
thenstirinsaffron.Stirinhot
stock,a ladleata time,stirring
constantlyandmakingsure
stockis fullyincorporated
beforeaddingmore,untilrice
is creamybutstillhasa slight
bite(about 25 minutes).Stirin
parmesan,butterandremaining
oil.Squeezeinlemon,season
totaste,andservewithosso
bucoscatteredwithgremolata.
WinesuggestionsNebbiolo,
withitsthintextureandfirm
tannins,givesa good energy
to the match.Gnocchi,
Gorgonzola,
silverbeet