1.5 litres of water / 24g Essential Cuisine Chicken Stock Mix
120g grated Grana Padano
60g unsalted butter
Salt and pepper to taste
For the ossobuco
10 veal ossobuco slices
6tbsp cooking oil
1lt Essential Cuisine Signature Veal Stock Reduction
1 bunch of parsley
1 small bunch of mixed herbs (bay leaves, thyme, rosemary, basil)
2 garlic bulbs
2 celery stalk
salt and pepper to taste
Flour (for dusting)
100ml white wine
1. Season the veal with salt and pepper and leave for 30 minutes. Dust with flour and seal in hot oil in a suitable pan for 5 minutes on each side, until golden. Remove onto a tray and fry the roughly cut vegetables in butter, add the wine and seasoning.
2. Put the veal back into the pan, add the bouquet garni and the Essential Cuisine Signature Veal Stock Reduction, leave to simmer gently on a low heat for 2 hours, checking and turning the meat every now and then. When the meat is tender, gently remove the ossobuco slices and place them on the side. Strain the cooking liquid into a clean pan and reduce to a sauce, add the Essential Cuisine Signature Red Wine Jus, check the seasoning and put the ossobuco back into the sauce, keep warm.
3. For the gremolata, simply combine finely chopped parsley with chopped garlic and lemon zest, add a glug of olive oil.
4. For the risotto, follow the Riso Gallo Saffron base packet instructions, for every cup of rice you will need 2 cups of stock. Add the rice to the liquid in a large pan, cook for around 12 minutes, stirring the rice occasionally, remove from the heat. The next step is called “mantecatura” making the risotto creamier and increase its natural ooziness. Add the grated Grana Padano cheese and butter to the rice, stir with energy to incorporate extra air, until the risotto is nice and creamy.
5. Plate the risotto straight away in shallow bowls and top with the hot ossobuco along with a spoonful of sauce, finish with a teaspoon of zingy gremolata.
Recipe by Danilo Cortellini