Risotto Milanese served with Osso Bucco is one my favorite homemade Italian meals. As the speciality of Milan, Risotto Milanese and Osso Bucco are the perfect meal to serve on Sunday to celebrate watching the Italian Grand Prix. Sipping on Pinot Grigio while eating this beautiful saffron-infused dish and watching Ferraris race around the track is a wonderful way to spend time with my husband and relax. Put the Osso Bucco (braised veal-shanks) in the oven to slow cook, and whip up the Risotto Milanese 30 minutes before serving. Add a simple arugula salad and an Affogato for dessert and boom! Done. This would also be a great Italian meal to make for company or Columbus Day!
The Italian Grand Prix is held at the race track in Monza, located in the Lombardy area of Italy, just north of Milan. Monza is F1’s oldest circuit and most long-standing race. The folks at Formula1.com describes the Italian Grand Prix at Monza best – “Over that time, Monza has borne witness to an incredible list of historic moments, famous victories and horrifying crashes. All combine to make it one of the most magical places on the Formula One calendar. For many there is nowhere that encapsulates the sport better than this circuit. The Italians call it ‘La Pista Magica’, the magic track, a description few would disagree with.”
With the Ferrari Scuderia team based in neighboring Maranello, we can expect to see Ferrari step up their game and go for the first podium this weekend! Nico Rosenberg of the Mercedes team had an easy win in Brussels, in spite of the dramatic crashes, and rivalries. The Ferrari team needs to regain its leadership in F1! So lets root for Maurizo Arrivabene, Sebastian Vettle and the whole Ferrari to make it happen in Monza!
Italian Grand Prix: Risotto Milanese with Osco Buco
- 5 cups beef stock
- 1 teaspoon saffron threads
- 1½ cups Carnaroli Rice Arborio also works
- 2 TB butter + 3 tablespoons for finish
- 3 TB olive oil
- 1 cup diced onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ounce Beef bone marrow optional
- 1 cup dry white wine i.e. Italian pinot grigio
- 1½ cups of fresh grated parmesan
Simmer beef stock and water in a saucepan on your stovetop within easy reach of the risotto pan.
Place ½ cup hot beef stock in a small glass and add the saffron threads. Let steep while making the rice.
To make the risotto heat 2 tablespoons butter and olive oil in a large enamel pan over medium high heat.
Add onions, salt and pepper. Cook for 5 minutes or until translucent. Add the bone marrow if using, and cook until it dissolves into little bits.
Add rice and stir to coat. Cook for 4 minutes or until the rice starts to toast.
Add wine and stir until absorbed. Add 1 ladle of hot stock to rice at a time. Reduce heat to medium high.
Stir until each ladle is absorbed before adding another. Keep stirring and adding the stock until is used up. The risotto will start to get creamy. It will take at least 20 minutes to add all the liquid. Leave it runny at the end because the cheese will absorb more liquid. Risotto should be "toothy" or "al dente" when done. Each grain of rice should look separate and not a mushy mess.
Add the saffron/beef stock and stir to combine until a beautiful golden yellow color.
Add the parmesan cheese and remaining 3 tablespoons of butter to the risotto and stir to combine. Turn off the heat, cover with a tight lid, and let sit for 1 minute to allow the riotto to rest.