Osso Buco with Risotto Milanese

In Italian, Milanese means Milanese. This is a classic risotto for osso buco, stewed shank. The bone marrow from osso buco can be laid out in Fig.

Ingredients

• 2 packs of stewed go osso buco
• 2 cups risotto rice (vialone nano, arborio)
• 50 g dried porcini mushrooms
• 2 large onions
• 1.3-1.4 l of meat broth
• 200 ml dry white wine
• butter and olive oil
• 10 strands of saffron
• salt, freshly ground black pepper

Directions

1. Pour 200 ml of broth into the mushrooms, leave for 1.5 hours. Then pour the liquid into a saucepan with the bulk of the broth. Put broth on low heat, bring to a boil, keep hot. Cut the mushrooms into medium pieces.
2. Pour saffron with 3 tbsp. l. wine, leave for 20 minutes. Chop the onion very finely. In a large saucepan with a thick bottom, heat the butter and olive oil, add the onion, fry over medium heat, stirring all the time, until soft, 5-7 minutes. Add rice.
3. Pour in the remaining wine and half a ladle of broth (it should be hot all the time!), Stirring occasionally, cook over low heat until the liquid is absorbed. Add another ladle; interfere without ceasing.
4. Add the mushrooms and saffron along with the liquid, then pour in half a ladle of broth, stirring each time until the liquid is absorbed. This will take approximately 25 minutes. Remove risotto from heat, season with salt and pepper, add a little more broth and 1-3 tbsp. l. butter if desired, stir, let stand for 10 minutes. and serve with ossobuco warmed according to package directions.