Osso Buco with Milanese Risotto
- Cooking Time90 mins
For the Osso Buco
For the Milanese Risotto
Risotto is a staple dish in Italy, and the basic recipe can be flavoured with many different combinations - the stock you use should reflect the main flavour of the dish. When adding the rice it is important to cook the rice until it stops making a crackling noise before adding the liquid – doing this will maximise the amount of stock the rice will absorb. Traditionally you should add the stock a little at a time, but you can instead add it in two stages – but be careful not to make the risotto too wet. The risotto is cooked when the rice shows a little resistance to the bite (like al dente pasta), but doesn’t taste chalky.
1. Heat the oil in a large casserole dish and brown the meat on all sides to seal. Remove and put to one side.
2. Chop the onion and carrot in a Kenwood Multipro food processor. Add to the casserole dish and gently fry for 10 minutes, stirring occasionally.
3. Add the tomato puree, if using, and gently cook for 3 minutes. Stir in the wine, increase the heat and allow the wine to reduce by two thirds.
4. Add the Osso Buco, stock and season with salt and pepper. Bring to the boil then reduce the heat to a gentle simmer, cover and cook for 90 minutes. Check the stew from time to time to ensure the mixture has not become too dry; if it has, add a little more stock.
5. For the risotto, chop the shallots in the food processor. Melt the butter in a large saucepan, add the shallots and gently fry for 5 minutes until softened but not coloured.
6. Add the rice and cook for 2 minutes, stirring. Pour in the wine and simmer until it has all been absorbed.
7. Add the saffron and then the stock a little at a time (or in 2 batches), making sure each batch has been absorbed before adding the next. This should take about 15 minutes and the rice should be al dente.
8. Stir in the cheese, season to taste and serve with the Osso Buco.
Recipe courtesy of Kenwood's Around the World in 80 Plates
Other recipes with beef
Smokey apple cinnamon meatloaf
Cast Iron Fillet Steaks with Roasted Shallots
Spicy Juicy Lucy-fer Sliders
Tempura Octopus Hot Dog Bites
Chilli con Carne
Pasta with Beef Ragu and Braciole
Slow cooker ginger-soy short ribs and green rice with lime
Slow cooker Moroccan brisket with red onions and apricot couscous
Scott's short ribs
Sumptuous Ostrich Stew
Oxtail and Watercress with Black Pudding Polenta
Corned Beef and Cabbage
Slow cooked Korean-style short rib soup
Chili con Carne
Pot Roast with Roasted Vegetables
Other recipes with rice
Spicy tuna roll
30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
Prawn sushi rolls
Parmigiano Reggiano, Pumpkin and Porcini Risotto
Slow cooker ginger-soy short ribs and green rice with lime
Sesame red curry chicken with bok choy and sweet coconut rice
Slow-Cooker Coconut Rice Pudding
Lentil and rice salad
Parma Ham, Avocado and Cucumber Sushi Bites
Spicy Tomato and Egg Fried Rice
Gorgonzola and porcini mushroom risotto
Rolled Shoulder of Lamb with Christmas Pudding Stuffing
Easy Parmesan "Risotto" in the Oven
Shortcut Chicken Massaman Curry
Warm Wild Rice Salad
Tandoori Chicken and Cauliflower Rice Bowl
Spanish Chicken and Chorizo Paella
Momma Evelyn's Special Shrimp and Rice
Shrimp Fried Rice
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
A Daughter Finds Her Groove
Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner’s under-prepared daughter.
Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.
Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.
Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.
It's Cold Outside
The Bikers cook the perfect meals for when it’s cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.
Best of Takeout Ranch Style
Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.
Dull Diner Dilemma
Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter’s establishment get back on their feet.
Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.
Best of Over To The Oven
Ree Drummond shares her sweet and savoury baking favourites. There's blueberry coffee cake, chocolate chip, bacon and caramel corn cookies, and a freezer-friendly ranch pizza pie.
Saving A Family's Legacy
Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert’s help to salvage their family legacy.
A Cut Above
The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.
Best of Family Faves Ree-Booted
Ree Drummond reboots quick and easy family favourites. There's flank steak with herb sauce and three cheese waffle hash browns, and turkey taco lettuce wraps.
Dinner In Napa
For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.
Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.
Eat Like A Local
Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet
Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.
Perfect Day In East Hampton
Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.
Local Food Heroes
Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.
Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.