Today, let’s take a gastronomic journey through Lombardy’s culinary tradition. It’s tough to choose the one dish that represents this region excellently, but in our ranking, the Milanese-style ossobuco with a yellow risotto is undoubtedly at the top, followed by the classic Milanese risotto, the Milanese-style cutlet, and the Valtellina’s pizzoccheri. At the GialloZafferano kitchen, we had the honor of hosting a great chef, Alessandro Negrini, who revealed all his secrets to prepare this dish! His special gremolada includes garlic chips instead of minced garlic, and lemon zest is added to the pan at the end of cooking with parsley to release all its aromas. Patience, quality ingredients, and some techniques will allow you to obtain a star-studded dish to bring to the table and enjoy with your family.
Milanese-style ossobuco with yellow risotto
Ingredients for the broth (for ossobuco and risotto)
Chicken wings 800g
Water 6l
Carrots 60g
Celery 25g
Golden onions 30g
Parsley (stems only) 15g
Coarse salt 18g
Whole black peppercorns 8
Bay leaf small 1 leaf
Calories for Milanese-style ossobuco with yellow risotto
Difficulty: Medium Preparation: 45 min Cooking: 3 h 15 min Serves: 4 people Cost: Medium Note more 5 hours to soak saffron
Preparation of Milanese-style ossobuco with yellow risotto