Risotto Milanese with Osso Bucco | Rice and Pasta | DW | 13.01.2005
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Rice and Pasta

Risotto Milanese with Osso Bucco

The Just Cavalli Café is one of Milan's hippest hangouts, with an atmosphere as exciting as the designer's sought-after clothes.


Roberto Cavalli is not just the restaurant's namesake, he's also its owner. Chef Walter Valerio can take much of the credit for the café's success. One of his favourite dishes is Risotto Milanese with Osso Bucco - and he told us the recipe.

13.01.2005 euromaxx a la carte gericht A

Risotto Milanese:
Ingredients for 3- 4 people
125 g arborio rice
20 g butter
2 shalotts
1/8 litres of white wine
1/2 litres of stock
20 g butter
20 g parmesan
fried aubergine slices

Warm a saucepan, melt 20g of butter and sauté the finely chopped shallots and the rice. As soon as they begin to brown, add some stock and a little wine. Reduce the temperature and make sure the rice remains covered with stock by adding gradually and stirring. Add a pinch of saffron.

Place a lid over the rice and leave to simmer for approx. 15 minutes. When the rice is soft, remove the saucepan from the heat and mix into the rest of the butter and the parmesan. The butter is crucial to the flavour. Add a slice of wafer-thin aubergine fried at a temperature of 130 degrees as decoration.

13.01.2005 euromaxx a la carte gericht B

Osso Bucco
Ingredients for 3-4 people
900 g veal shanks
salt and pepper
20 g flour
3 tablespoons of olive oil
1/8 of a litre of white wine
400 g carrots
200 g celery sticks
4 onions
1 tablespoon olive oil
1 pinch thyme
1 pinch oregano
1 bunch parsely
1 bay leaf
800 g tomatoes
1/4 litre meat stock
1 teaspoon greated lemon rind

Season the veal shanks with salt and pepper, dust with flour and sauté in olive oil over an average heat. Remove. Add wine to meat juice and pour over veal shanks. Corsely chop the celery, carrot, onions and garlic. Sauté in olive oil, season with salt, pepper and herbs (only using half the bunch of parsley). Skin the tomatoes and add to vegetables. Place over a heat, then pour over meat. Place a lid over the pan. Cook in the middle of an oven pre-heated to 180 degrees for 2 to 3 hours, basting the meat in its juice over 30 minutes.

Finely chop therest of the parsley with the lemon and garlic and sprinkle over the dish.

Bon appetit!