Saffron Risotto


Saffron Risotto
  • 1 cup dry white wine
  • 7 cups chicken or turkey broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 3 pinches saffron or 1/4 teaspoon tumeric
  • 3 tablespoon parmesan cheese, grated
  • Salt and pepper, to taste
  1. In a saucepan, bring broth to a simmer. Keep warm over low heat.
  2. In a large saute pan, melt butter over medium heat. Add oil and rice cook for two minutes, stirring to coat each grain. When rice beings to make a cracking sound, add saffron threads or tumeric. Add white wine and cook, stirring, until the rice has absorbed the liquid. Add the broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve with Osso Bucco.

Portuguese Braised Ossso Buco


Portuguese Braised Ossso Buco
  • 3 lbs. buffalo osso buco
  • 1 teaspoon mixed peppercorns
  • 1 teaspoon whole allspice berries
  • 6 whole cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 6 oz. bacon strips or bacon fat, chopped
  • 2 large yellow onions
  • 7 cloves garlic, minced
  • 2.5 cups buffalo or turkey stock
  • 2 or more cups dry red wine
  • 2 tablespoons dark molasses
  • 1 teaspoon salt
  • 1 dried cayenne pepper
  1. Heat a large pot until hot. Add bacon, let the fat render. When crispy, remove with a slotted spoon and set aside. Place Osso Buco into hot rendered fat. Sprinkle salt and pepper over each one and sear until brown on both sides, take out and set aside.
  2. Turn heat to low, add olive oil if pot is dry. Add onions, sauté until softened. Add garlic and sauté for an additional minute.
  3. Add beef stock, wine, molasses, and one teaspoon of salt into the pot. Put peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch. Add to pot along with cayenne pepper. Cover the osso buco and braise in the oven for four hours, turning once, and using a spoon scoop the juices and the onions and pour over the top of the meat. Meat should fall off the bone when done.
  4. Remove from oven and serve with bones and sauce on top.

Ossso Buco alla Milanese


Ossso Buco alla Milanese
  • 4 pieces buffalo osso buco
  • 1/2 cup of all-purpose flour
  • Coarse salt and black pepper
  • 4 tablespoons cooking oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped in half
  • 1 small fennel bulb, trimmed & chopped
  • 3 garlic cloves, minced
  • 2 strips orange zest
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram
  • 1 cup or more dry white wine
  • 1 cup chicken or turkey stock
  • 2 cups tomatoes, chopped
  1. Heat oven to 300°F. Pour the flour into a shallow dish, season meat on all sides with salt and pepper. Roll in flour to coat, shake, then pat to remove excess flour.
  2. Put the oil and 1 tablespoon of butter in a heavy braising pot and heat over medium-high heat. When the butter has melted and the oil is shimmering, put meat flat side down into the pot. Brown the meat turning it once until both sides are caramelized, five minutes per side. Take off and set aside. If the pieces are large, brown in batches. Add oil and butter as needed.
  3. Put the remaining butter or your choice of cooking oil into the pot and melt on a medium heat. Add onion, carrot, celery, and fennel. Stir until they begin to soften, but not brown. Stir in garlic, orange zest, marjoram, and bay leaf. Let it stew for a minute. Add the wine, increase heat, and bring to boil. Add stock and tomatoes, bring to a boil.
  4. Place meat in pot so that they are submerged in braise. Pour white wine over the top to just cover meat. Cover with lid, place in oven for 3-4 hours, until meat is completely tender and pulling away from the bone.