Yields1 Serving
 4 Veal Osso Buco. slices
 1 cup Arborio rice
 4 cups beef or veal broth
 1 onion, finely chopped
 2 tbsp Butter
 2 cloves garlic, minced
 1/2 cup dry white wine
 1/4 cup grated Parmesan cheese
 2 tablespoons olive oil
 Chopped fresh parsley for garnish
 Salt and pepper to taste
1

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.

2

In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.

3

Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly.

4

Pour in the dry white wine and stir until the wine is absorbed by the rice.

5

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.

6

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.

7

Return the seared Veal Osso Buco slices to the skillet, nestling them into the risotto.

8

Cover the skillet and let it simmer for an additional 5-10 minutes, or until the veal is heated through and tender.

9

Adjust the seasoning with salt and pepper to taste.

10

To serve, spoon the risotto onto plates or shallow bowls, placing a veal osso bucco slice on top of each serving.

11

Garnish with chopped fresh parsley and serve hot.

Ingredients

 4 Veal Osso Buco. slices
 1 cup Arborio rice
 4 cups beef or veal broth
 1 onion, finely chopped
 2 tbsp Butter
 2 cloves garlic, minced
 1/2 cup dry white wine
 1/4 cup grated Parmesan cheese
 2 tablespoons olive oil
 Chopped fresh parsley for garnish
 Salt and pepper to taste

Directions

1

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.

2

In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.

3

Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring constantly.

4

Pour in the dry white wine and stir until the wine is absorbed by the rice.

5

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.

6

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.

7

Return the seared Veal Osso Buco slices to the skillet, nestling them into the risotto.

8

Cover the skillet and let it simmer for an additional 5-10 minutes, or until the veal is heated through and tender.

9

Adjust the seasoning with salt and pepper to taste.

10

To serve, spoon the risotto onto plates or shallow bowls, placing a veal osso bucco slice on top of each serving.

11

Garnish with chopped fresh parsley and serve hot.

Veal Osso Bucco Risotto