Heat the olive oil in a large skillet over medium-high heat. Season the veal osso bucco slices with salt and pepper, then sear them in the skillet until browned on both sides. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly.
Pour in the dry white wine and stir until the wine is absorbed by the rice.
Gradually add the beef or veal broth to the skillet, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
Once the rice is cooked and has a creamy consistency (this will take about 18-20 minutes), stir in the grated Parmesan cheese and butter until melted and well combined.
Return the seared Veal Osso Buco slices to the skillet, nestling them into the risotto.
Cover the skillet and let it simmer for an additional 5-10 minutes, or until the veal is heated through and tender.
Adjust the seasoning with salt and pepper to taste.
To serve, spoon the risotto onto plates or shallow bowls, placing a veal osso bucco slice on top of each serving.
Garnish with chopped fresh parsley and serve hot.
Ingredients
Directions
Heat the olive oil in a large skillet over medium-high heat. Season the veal osso bucco slices with salt and pepper, then sear them in the skillet until browned on both sides. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly.
Pour in the dry white wine and stir until the wine is absorbed by the rice.
Gradually add the beef or veal broth to the skillet, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
Once the rice is cooked and has a creamy consistency (this will take about 18-20 minutes), stir in the grated Parmesan cheese and butter until melted and well combined.
Return the seared Veal Osso Buco slices to the skillet, nestling them into the risotto.
Cover the skillet and let it simmer for an additional 5-10 minutes, or until the veal is heated through and tender.
Adjust the seasoning with salt and pepper to taste.
To serve, spoon the risotto onto plates or shallow bowls, placing a veal osso bucco slice on top of each serving.
Garnish with chopped fresh parsley and serve hot.