Risotto allo Zafferano con Ossobuco
Saffron risotto with Ossobuco (braised veal shanks). A classic Italian dish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Ciani Lugano
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Risotto's origins can be traced back to the Arab influence on Sicilian cuisine, where rice cultivation was introduced. Ossobuco, meaning 'bone with a hole', likely emerged in Milanese trattorias as a way to utilize tougher cuts of veal, transforming them into a tender and flavorful delight. Saffron was introduced to Italy through trade routes, becoming a prized ingredient in Milanese cuisine.
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Risotto allo Zafferano con Ossobuco is more than just a meal; it's a symbol of Milanese culinary heritage, often enjoyed during special occasions and family gatherings. It represents the region's focus on high-quality ingredients and slow-cooking techniques.
Milanese Tradition
This dish is a cornerstone of Milanese cuisine, deeply rooted in the city's culinary identity and often considered its signature dish.
Festive Occasions
It's commonly served during festive events and celebrations, reflecting its status as a special and indulgent treat.
Family Gatherings
Families often prepare and share this dish together, emphasizing the importance of communal dining and preserving culinary traditions.
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Risotto allo Zafferano con Ossobuco is a harmonious blend of creamy, saffron-infused rice and the rich, savory depth of braised veal shanks. The dish offers a balance of textures and a complexity of flavors.
The risotto features the delicate floral notes of saffron, adding a vibrant yellow hue and subtle earthy flavor. The Arborio rice contributes a creamy texture as it slowly absorbs broth. Ossobuco brings a robust, meaty flavor, enhanced by the braising process with vegetables, white wine, and broth. The marrow within the bone adds a luxurious richness to the dish.
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Rice Selection
Use Arborio or Carnaroli rice, as their high starch content creates the desired creamy texture.
Broth Temperature
Keep the broth simmering throughout the risotto-making process to maintain a consistent temperature and prevent the rice from cooling down.
Stirring Technique
Stir the risotto frequently but gently to release the starch and create a creamy consistency, avoiding over-stirring, which can make it gluey.
Ossobuco Tenderness
Braise the Ossobuco slowly over low heat to ensure the meat is fall-off-the-bone tender. The braising liquid should almost cover the shanks.
Gremolata Garnish
Gremolata (a mixture of lemon zest, parsley, and garlic) adds a bright, fresh counterpoint to the rich Ossobuco.
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