Mon, Jan 24, 22

A traditional Milanese dish by Mitshel Ibrahim



Rooster wings 800 g

Water 6 l

Carrots 60 g

Celery 25 g

Golden onions 30 g

Parsley (stems solely) 15 g

Coarse salt 18 g

Black peppercorns 8

Small bay leaf 1 leaf


Veal ossibuchi (4 of 400 g every) 1.6 kg

Golden onions 100 g

Additional virgin olive oil 80 g

White wine 50 ml

Butter 30 g

Buckwheat flour 8 g

Rosemary 5 g



Carnaroli rice 320 g

Golden onions 50 g

Butter 65 g

Parmigiano 45 g

White wine 50 ml

Saffron 0.5 g

Water 200 ml



To organize the Milanese ossobuco with saffron risotto, first soak the saffron in 50 ml of water for a minimum of 5 hours. Then begin making ready the broth. Take the hen wings, place them on a baking tray and use a torch to burn any feathers; should you would not have a torch, you’ll be able to convey the fins near the flame of the range utilizing kitchen tongs. At this level, switch them to a relatively giant pan, add 3 liters of water and convey to a boil for 2-3 minutes. At this level, drain the fins, rinse them and rinse the pan as nicely. On this method you’re going to get a extra delicate broth. Wash celery, carrots, onions and parsley; then, with out peeling them, reduce them into coarse items.

Put the wings and the greens within the clear pot, add the black pepper and a small bay leaf.

Then pour within the coarse salt; it is very important weigh it nicely because the broth, going into discount, will probably be what’s going to give taste to each the risotto and the ossobuco. Add the remaining 3 liters of water and canopy with a lid, activate the warmth and cook dinner with the lid on for about 45 minutes over medium warmth.

As soon as completed, filter the broth; you will want to get 3 liters (2 for the ossobuchi and 1 for the risotto), if not, add extra nonetheless water.


Now transfer on to arrange the marrowbones. Take an onion and, with out peeling it, reduce it first in half after which into slices. In a sizzling pan pour half the oil, add the onion and let it fry till it’s nicely caramelized and golden.

Deglaze with the white wine, await it to evaporate fully and switch off the warmth. Place the shanks on a slicing board and utilizing a pointy knife make 3 incisions on both sides of the connective tissue; on this method they won’t curl throughout cooking.

Take one other pan, warmth it on the range and pour within the remaining oil. Then add the marrowbones and allow them to brown for a minimum of 2-3 minutes with out shifting them. When they’re golden brown, flip them and let the opposite facet brown for a few minutes. Then switch the ossobuchi into the pan with the onions and put them again on the hearth. Add about 1 liter of broth and add the already chopped rosemary into the broth, with out placing it straight on the meat.

Cowl with a lid and cook dinner over reasonable warmth for 35 minutes. Within the meantime, warmth one other pan nicely, pour within the flour and when it’s nicely toasted and golden add it to the marrowbones, taking care to all the time pour it into the broth and by no means onto the meat.

After the primary 35 minutes, flip the ossobuchi utilizing a kitchen shovel; it is very important do it very gently to stop the cooked marrow from escaping. Pour within the remaining liter of broth, substitute the lid and cook dinner over reasonable warmth for an additional 35 minutes, till the meat is delicate and indifferent from the bone, whereas the marrow is compact.


At this level, deal with cooking the risotto. Peel the onion and reduce it into slices, then switch it to a saucepan along with 25 g of butter and 150 ml of water.

Place the saucepan on the range for about quarter-hour after which mix every part with a blender till you get a cream; this may serve to stop fats burning throughout the cooking of the risotto.

Pour the rice right into a sizzling pan and toast it. When it has modified colour and could be very sizzling, add the white wine and let it evaporate fully. Then add about half a liter of sizzling broth and blend. Throughout the first 5 minutes it won’t be mandatory so as to add extra broth.

Add the blended onion and let the risotto simmer with out mixing it an excessive amount of. Add the broth as wanted, taking into consideration that every part will probably be added inside 13 minutes. When the risotto is nearly prepared, add the saffron.

Combine every part and stir off the warmth by including the remaining 40 g of butter and stir. Then add the parmesan and blend once more.

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