Risotto ossobuco

2 HOURS 15 MINUTES | SERVES 4 | EASY

olive oil 1 tbsp

onion ½, finely chopped

saffron a pinch arborio or carnaroli rice 350g

white wine 100ml

vegetable stock 1.25 litres

parmesan 30g, finely grated

unsalted butter 20g

flat-leaf parsley a handful, finely chopped OSSOBUCO

veal ossobuco 500g, cut into small cubes without the bone

plain flour 2 tbsp olive oil 1 tbsp

unsalted butter 20g

onion ½, chopped

white wine 100ml

bay leaf 1

veal, chicken or vegetable stock 1 litre

1 Season the ossobuco and toss it in the flour. Heat the olive oil in a casserole or large pan over a medium-high heat and brown the veal in batches until golden all over. Scoop out onto a plate using a slotted spoon. Add the butter and fry the onion for 5 minutes until just beginning to soften. Pour in the wine and bubble for a minute before returning the veal to the pan with the bay and stock. Bring to a simmer. Cook for 1 hour 30 minutes-2 hours until the meat is tender. 2 When the ossobuco has 30 minutes remaining, make the risotto. Heat the olive oil in a deep frying pan over a medium heat and fry the onion for 10 minutes until really soft. Add the saffron and rice, and fry for 2 minutes more. Pour in the wine and cook until completely evaporated. Stir in the stock, a ladleful at a time, until the rice is just cooked with a little bite. Stir in the cheese and butter. Season. Spoon the risotto into bowls, then top with the ossobuco and scatter with some parsley.

PER SERVING 739 kcals | fat 20.3G saturates 8.4G | carbs 88.5G | sugars 8.3G fibre 5.3G | protein 40.1G | salt 1.9G