Chefs' Recipes

Saffron risotto with osso buco and gremolata

Australian Gourmet Traveller recipe for saffron risotto with osso buco and gremolata by Fratelli Paradiso restaurant in Sydney.
Saffron risotto with osso buco and gremolata

Saffron risotto with osso buco and gremolata

Ben Dearnley
4
20M
1H 45M
2H 5M

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

Ingredients

Osso buco
Saffron risotto
Gremolata

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

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