Veal Ossobuco With Risotto Milanese
With the nights drawing in and the thermometer starting to drop the need for heartier food becomes greater. So it’s rather timely that the theme for this month’s cookery workshop at Novikov is Italian Autumnal Warmers with head chef Marco Torri, featuring such comforting dishes as pumpkin & thyme soup, veal ossobuco with risotto Milanese and apple strudel.
To get you in the mood and see how good they are, Novikov have shared their recipe for veal ossobuco with risotto Milanese – perfect for a cosy weekend meal for two.
Serves 4 people
Ingredients
4 Veal Shanks Ossobuco
1 Onion
1 Carrot
1 Sprig celery
1 Sprig of rosemary
2 Garlic cloves
1 Glass white wine
2 Tins of plum tomatoes
Salt, pepper
200gr Rice
4 Sachets saffron
3lt Chicken stock
50g Parmesan
40g Butter
Glug of Olive oil
Method
Pour the oil into the pan, and set over a medium-high heat. Sear the veal shanks in olive oil.
Chop the carrot, celery, onion (leaving 1 tsp aside for the risotto) and garlic and add to the pan. Turn the heat up high and pour in the wine, let it reduce and then add the plum tomatoes and chicken stock. Add the veal and jus to oven proof dish and cook in the oven for about 3 hours at 180 degrees until the meat at its thickest part is tender enough to pierce with a fork with only slight resistance.
When all is nearly ready, start preparing the saffron risotto.
In a medium-sized frying pan with a lid, sweat 1 teaspoon of chopped onions, add and stir the rice Then pour 2 spoons of white wine, once this is reduced, add the saffron and the chicken stock (about 1lt) a small amount at a time. Simmer for about 13 minutes or until cooked. When the rice is cooked, add the butter and the parmesan.
Lay the risotto on a plate and the veal with the juices from dish.
Marco Torri’s masterclass, Saturday 27th October, £75 to include lunch paired with wine followed by coffee and petits fours. Guests who join for lunch only will pay just £25 per head.
Novikov Restaurant & Bar, 50 Berkeley Street, London, W1J 8HA.
