Name: Saffron risotto with osso buco and gremolata
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Ingredients: Small pinch of saffron; 40 gm rice flour, sieved; Osso buco; 2 tbsp olive oil; 8 veal osso buco pieces (250gm each); 1 onion, finely chopped; 750 ml dry white wine; 1 vine-ripened tomato, coarsely chopped; 1 fresh bay leaf; Saffron risotto; 2 tbsp olive oil; 4 golden shallots, finely chopped; 200 gm carnaroli rice; Pinch of saffron threads; 1 litre (4 cups) hot vegetable stock; 80 gm (1 cup) finely grated parmesan; Gremolata; 2 garlic cloves, finely chopped; Finely grated rind of 1 lemon; 2 tbsp flat-leaf parsley, finely chopped

“Our version of the risotto alla Milanese is topped with a paper-thin saffron wafer.”

Ingredients

Small pinch of saffron

40 gm rice flour, sieved

Osso buco

2 tbsp olive oil

8 veal osso buco pieces (250gm each)

1 onion, finely chopped

750 ml dry white wine

1 vine-ripened tomato, coarsely chopped

1 fresh bay leaf

Saffron risotto

2 tbsp olive oil

4 golden shallots, finely chopped

200 gm carnaroli rice

Pinch of saffron threads

1 litre (4 cups) hot vegetable stock

80 gm (1 cup) finely grated parmesan

Gremolata

2 garlic cloves, finely chopped

Finely grated rind of 1 lemon

2 tbsp flat-leaf parsley, finely chopped

Method

Main

1.Preheat oven to 140C. Bring saffron and 240ml water to the boil in a small saucepan. Whisking continuously, add rice flour and cook, stirring occasionally, until thick (1-2 minutes). Cool to room temperature, then spread 1 tbsp mixture into a 12cm round on a baking tray lined with baking paper. Repeat to form 4 rounds. Bake until dry (30-40 minutes), cool completely on trays, set aside.

2.For osso buco, increase oven to 160C. Heat oil in a casserole over medium-high heat, add osso buco and cook, turning once, until golden (3-5 minutes each side), remove and set aside. Add onion and sauté until starting to soften (3-5 minutes), add wine, tomato and bay leaf and bring to the simmer, add osso buco, cover and roast until meat is tender (1-1½ hours). Remove veal, coarsely shred meat (reserve bones and meat separately) and set aside. Simmer braising liquid over medium heat until reduced by two-thirds (25-30 minutes), return meat to braise, set aside and keep warm. Place marrow bones on a heatproof tray and set aside.

3.Meanwhile, for saffron risotto, heat oil in a saucepan over medium heat, add shallot and sauté until tender (2-3 minutes). Add rice and saffron, stir to lightly toast (2 minutes), then gradually add stock, one ladleful at a time, adding more as it is absorbed, until rice is tender and creamy (25-30 minutes). Add parmesan, season to taste and keep warm.

4.Meanwhile, for gremolata, combine all ingredients in a bowl and refrigerate.

5.Preheat a grill over high heat. Divide osso buco among 4 ovenproof serving dishes, top with saffron risotto and grill until golden (3-5 minutes). Warm marrow bones under grill (2-3 minutes), serve hot topped with gremolata, with risotto topped with saffron wafers.

This recipe is from the May 2010 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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