Veal ossobuco with Milanese risotto

A substantial Lombard classic, also lovely with polenta or mash.

INGREDIENTS FOR 2

2 VEAL OSSOBUCO SLICES

1 CARROT

1 PIECE CELERY

1/2 ONION

3 TABLESPOONS TOMATO PURÉE

MEAT STOCK

1/2 GLASS WINE

CHOPPED PARSLEY

1/2 LEMON, GRATED ZEST

SALT

PEPPER

I sauté chopped vegetables in extra virgin olive oil.

I cut around meat edges to prevent curling.

I flour ossobuco and put in the vegetables, cook 5 minutes and turn.

I add wine and evaporate.

I add tomato purée, salt and pepper.

I cover with stock and cook for 30/40 minutes, turning and adding stock if needed.

Near end, I add half-lemon zest and parsley; meat should be tender when pierced.

I reserve and make risotto.

MILANESE RISOTTO

160 G CARNATOLI RICE

1 SHALLOT

1 LITRE MEAT STOCK

1 SACHET SAFFRON

1/2 GLASS WHITE WINE

EXTRA VIRGIN OLIVE OIL

20 G BUTTER

4 TABLESPOONS GRATED GRANA PADANO

I sauté shallot in oil, toast rice and add white wine to evaporate.

I add saffron dissolved in boiling stock.

I gradually add boiling stock until rice is cooked.

After about 15/20 minutes, I turn off, add butter, Parmigiano and ground pepper and move pan while mixing to make rice creamy.

Glossy and flowing, ready.

I plate with ossobuco and sauce. Enjoy the delicious marrow too.