Risotto giallo con OssoBuco

History reports that this dish was tasted in Milan since ancient times, although the slightly more enriched version, the one with tomato sauce, appeared on Milanese tables around the 18th century.

Meanwhile in 1891, Pellegrino Artusi wrote about Oss Buss in his famous gastronomic book “Science in the kitchen and the art of eating well” as a dish that only the Milanese knew how to cook to perfection.

But what exactly is it all about?
The ossobuco is a cut of the rear shank (although the front part can also be used) generally about 4 cm thick, which is characterized by the central bone with marrow inside, fatter but extremely tasty.

While the first official recipes for saffron risotto had already been codified during the nineteenth century, the pairing – now practically indissoluble – of ossobuco with intense flavour yellow rice also made its way.

The fat in this dish is of fundamental importance: it is not only present in the marrow, but also in the butter with which the risotto is cooked and creamed.

Pellegrino Artusi, in fact, was the first to speak of the use of white wine to degrease the recipe a little, making it even more appetizing.

This dish goes perfectly with a full-bodied red wine such as Nebbiolo or Primitivo.

You can taste the original italian dish in our Italian Restaurant, by booking at least one day in advance.