Risotto Milanese with Osso Bucco & Gremolata – Tracy Foulkes NoMU

Risotto Milanese with Osso Bucco & Gremolata

Risotto Milanese with Osso Bucco & Gremolata

Traditionally Risotto Milanese is made with saffron and beef marrow, however, I have omitted the marrow in this recipe as the wonderfully rich, slow-cooked osso bucco adds more than enough irresistible flavour!

for the osso bucco
4 large or 8 smaller slices of osso bucco
flour for dusting
60 g butter
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely chopped
2 carrots finely diced
Handful fresh herbs (thyme, rosemary or oregano)
250 ml red wine
250 g tomato pulp
1 cup prepared NoMU Beef Stock
1 tsp sugar
Salt & pepper to taste

for the risotto
30 g butter
100 ml extra virgin oil
1 onion, finely chopped
1 garlic clove, finely chopped
300 g Arborio rice
250 ml dry white vermouth or white wine
750 ml chicken or beef stock
6 saffron threads, infused into 1 cup of hot water
½ cup freshly grated parmesan

for the gremolata
Finely grated zest of 2 lemons
¼ cup finely chopped parsley
1 garlic clove, finely chopped

Dust the osso bucco with the flour, shaking off any excess. Heat up a heavy based saucepan and add the butter and oil. Seal the meat in the pan, turning each piece as it colours, then add the carrots, onions, celery and the chopped garlic. When the vegetables are tender, pour in the red wine and some fresh herbs.

Cook off the alcohol and add the tomato pulp and stock. Turn down the heat, cover with a lid and leave to simmer for at least 2 hours, stirring occasionally. The osso bucco will be very tender and the sauce will have thickened and become wonderfully sticky.

To prepare the gremolata, simply mix all the ingredients together in a bowl and set aside.

For the risotto, follow the basic method for making risotto in recipe mailer # 8, however add the infused saffron to the stock. When the risotto is ready, stir in the grated parmesan and serve immediately in warmed bowls with the osso bucco.

Spoon over some sauce; top with extra shavings of parmesan and a generous sprinkling of gremolata.

Serves 4

Michael’s wine recommendation – click here

Groot Constantia Pinotage 2012

Groot Constantia Pinotage 2012

Tracy Foulkes

Tracy Foulkes

Tracy Foulkes is the heart and soul behind NoMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NoMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NoMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NoMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NoMU Co-Creator, Paul Raphaely.

Click here to go to the NoMU website

August 15th, 2014|Categories: Recipes|Tags: , , , |