Osso Bucco Risotto
recipe

A classic Italian dish that brings warmth and flavor to cold winter days. Perfect for a family meal filled with togetherness and delicious tastes.
Preparation Time: 2 hours
Serving Size: 4

Ingredients:

- 4 osso bucco pieces (veal or beef)
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- 100 ml white wine
- 400 ml beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon zest (grated)
- 1 tablespoon fresh parsley (chopped)

Risotto:

- 200 g risotto rice
- 1 liter chicken broth
- 100 ml white wine
- 1 onion, finely chopped
- 50 g butter
- 50 g Parmesan cheese, grated
- Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the osso bucco pieces for about 5 minutes on each side. Remove the meat from the pot and set aside.

2. Add onions, garlic, carrots, and celery to the pot. Sauté the vegetables for about 5 minutes until softened.
3. Pour in the white wine and let it simmer for a few minutes until the alcohol evaporates. Then add the beef broth, salt, and pepper.
4. Return the osso bucco pieces to the pot and cover with a lid. Simmer on low heat for about 1.5 hours until the meat is tender.
5. Prepare the risotto while the stew simmers. Heat the chicken broth in a saucepan and keep warm.
6. Sauté the onion in butter in a large pot. Add the risotto rice and stir until the rice becomes translucent.
7. Pour in the white wine and allow it to absorb. Gradually add the chicken broth a little at a time, stirring continuously until the rice is al dente.
8. Once the risotto is ready, stir in the Parmesan cheese and season with salt and pepper.
9. Serve the osso bucco over the risotto, garnishing with lemon zest and fresh parsley.
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 40 g
- Carbohydrates: 60 g
- Fat: 20 g
- Fiber: 3 g

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