MILANESE OSSOBUCO WIITH SAFFRON RISOTTO BY MITSHEL IBRAHIM
A classic Milanese dish by Mitshel Ibrahim
INGREDIENTS FOR THE STOCK
Chicken wings 800 g
Water 6 l
Carrots 60 g
Celery 25 g
Golden onions 30 g
Parsley (stems only) 15 g
Coarse salt 18 g
Black peppercorns 8
Small bay leaf 1 leaf
FOR THE OSSOBUCHI
Veal ossibuchi (4 of 400 g each) 1.6 kg
Golden onions 100 g
Extra virgin olive oil 80 g
White wine 50 ml
Butter 30 g
Buckwheat flour 8 g
Rosemary 5 g
FOR THE RISOTTO
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 PREPARE THE BROTH
To prepare the Milanese ossobuco with saffron risotto, first soak the saffron in 50 ml of water for at least 5 hours. Then start preparing the broth. Take the chicken wings, place them on a baking tray and use a torch to burn any feathers; if you do not have a torch, you can bring the fins close to the flame of the stove using kitchen tongs. At this point, transfer them to a rather large pan, add 3 liters of water and bring to a boil for 2-3 minutes. At this point, drain the fins, rinse them and rinse the pan as well. In this way you will get a more delicate broth. Wash celery, carrots, onions and parsley; then, without peeling them, cut them into coarse pieces.
Put the wings and the vegetables in the clean pot, add the black pepper and a small bay leaf.
Then pour in the coarse salt; it is important to weigh it well since the broth, going into reduction, will be what will give flavor to both the risotto and the ossobuco. Add the remaining 3 liters of water and cover with a lid, turn on the heat and cook with the lid on for about 45 minutes over medium heat.
Once finished, filter the broth; you will need to get 3 liters (2 for the ossobuchi and 1 for the risotto), if not, add more still water.
TO PREPARE THE OSSOBUCO
Now move on to prepare the marrowbones. Take an onion and, without peeling it, cut it first in half and then into slices. In a hot pan pour half the oil, add the onion and let it fry until it is well caramelized and golden.
Deglaze with the white wine, wait for it to evaporate completely and turn off the heat. Place the shanks on a cutting board and using a sharp knife make 3 incisions on each side of the connective tissue; in this way they will not curl during cooking.
Take another pan, heat it on the stove and pour in the remaining oil. Then add the marrowbones and let them brown for at least 2-3 minutes without moving them. When they are golden brown, turn them and let the other side brown for a couple of minutes. Then transfer the ossobuchi into the pan with the onions and put them back on the fire. Add about 1 liter of broth and add the already chopped rosemary into the broth, without putting it directly on the meat.
Cover with a lid and cook over moderate heat for 35 minutes. In the meantime, heat another pan well, pour in the flour and when it is well toasted and golden add it to the marrowbones, taking care to always pour it into the broth and never onto the meat.
After the first 35 minutes, turn the ossobuchi using a kitchen shovel; it is important to do it very gently to prevent the cooked marrow from escaping. Pour in the remaining liter of broth, replace the lid and cook over moderate heat for another 35 minutes, until the meat is soft and detached from the bone, while the marrow is compact.
FOR THE SAFFRON RISOTTO
At this point, take care of cooking the risotto. Peel the onion and cut it into slices, then transfer it to a saucepan together with 25 g of butter and 150 ml of water.
Place the saucepan on the stove for about 15 minutes and then blend everything with a blender until you get a cream; this will serve to prevent fat burning during the cooking of the risotto.
Pour the rice into a hot pan and toast it. When it has changed color and is very hot, add the white wine and let it evaporate completely. Then add about half a liter of hot broth and mix. During the first 5 minutes it will not be necessary to add more broth.
Add the blended onion and let the risotto simmer without mixing it too much. Add the broth as needed, taking into account that everything will be added within 13 minutes. When the risotto is almost ready, add the saffron.
Mix everything and stir off the heat by adding the remaining 40 g of butter and stir. Then add the parmesan and mix again.
