Risotto Milanese with osso buco, Soppressata and Lucanica

06/01/2013 - Ingredients for 4 people:

- Carnaroli rice "Principato di Lucedio"
- Saffron threads "Principato di Lucedio"
- 4 veal shanks 300 g each
- 600 g Lucanica "Al Berlinghetto"
- 1 slice Soppressata "La Cinta di Guido"
- Parmigiano Reggiano Dop "Consorzio del Parmigiano Reggiano"
- 1 Sicilian lemon "Ribera"
- 1 onion
- butter
- 4 pickled anchovies in olive oil "Stefano Rocca"
- parsley
- Extra virgin olive oil Gemini "Frantoio Franci"
- 2 bouillon cubes Classic broth "Arconatura"
- Flour "Spadoni"
- 1 glass of white wine
- Salt and pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- Carnaroli rice "Principato di Lucedio"
- saffron threads "Principato di Lucedio"
- 4 veal shanks 300 g each
- 600 g Lucanica "Al Berlinghetto"
- 1 slice Soppressata "La Cinta di Guido"
- Parmigiano Reggiano DOP "Consorzio del Parmigiano Reggiano"
- 1 Sicilian lemon "Ribera"
- 1 onion
- butter
- 4 pickled anchovies in olive oil "Stefano Rocca"
- parsley
- Extra virgin olive oil Gemini "Frantoio Franci"
- 2 bouillon cubes Classic broth "Arconatura"
- flour "Spadoni"
- 1 glass of white wine
- salt and pepper

Preparation osso buco (veal shank)

Sprinkle the veal shanks with flour and fry them well on both sides in a pan with olive oil, one finely chopped onion, 4 anchovies and the grated peel of one lemon. Deglaze with half a glass of white wine. Prepare 1.5 l broth with 2 bouillon cubes. Give some broth to the veal shank. Cook covered for 3 hours and add every now and then a little broth. At the end of cooking add salt and pepper and the chopped parsley. The osso buco needs to be very soft. Give the stock over the risotto.

Preparation of Lucanica

Cook the Lucanica (a short and fat pork sausage) in a non-stick frying pan over medium heat for about 20 minutes. Turn after 10 minutes.

Preparation of Soppressata (hard salami) "Cinta di Guido"

Slice and fry shortly for 30 seconds in a hot pan.

Preparation of risotto.

Soak the saffron threads in a half cup of broth. Fry a chopped onion in 30 g butter. Add the rice and sauté for 2 minutes until glassy and deglaze with white wine. Gradually add the broth and continue stirring.
At the end add the saffron and bone marrow of the osso buco. Season with plenty of Parmesan. Let rice stand for a few minutes. Just before serving, pour the stock of the osso buco over the rice.

Recommended wine: Urlo di Urlari