I looked at my husband last night with bated breath, waiting on his verdict. “This is good,” he said – and it was all I wanted to hear.
Two days after earning the wrath of the culinary gods for some unknown offense (maybe it was the ricotta and raspberry jam sandwich I ate for a snack), I turned out my first Osso Buco. I was a little nervous, having never eaten it much less ever cooked it. Honestly, I think the nerves were more from WWJS (What Would Jason Say) than anything else.
I worried for nothing. The wonderful flavors of the vegetables, stock, pancetta, and braised meat that melts in your mouth marry well with the pop of a vibrant Gremolata and a good creamy Garlic-Parmesan Risotto (recipe below). Victory was mine! Really ours, I guess. Did I mention dinner was to break in my pretty new red dutch oven?
You can find the Osso Buco recipe that I used over at Simply Recipes.
1/2 onion, chopped
4-5 cloves garlic, minced
2 Tbsp butter
1 cup Arborio rice
1/2 cup dry white wine (we used a Chardonnay)
6 cups chicken broth
1/2 cup shredded Parmesan/Romano mixture
Melt the butter in a large pan. Saute the onions and garlic until the onions are tender and translucent. Add the rice, wine, 3/4 cup chicken broth and stir.
When the risotto has absorbed nearly all the broth, add 3/4 cup chicken broth. Stir frequently and continue adding the chicken broth 3/4 cup at a time. Do not let the last addition of chicken broth cook away completely – this is the key to keeping it creamy. Add the cheese, stir well, and test the risotto:
Drop a large spoonful of risotto onto a saucer and give the saucer a shake. The risotto is ready when it “relaxes” and settles some on the plate after shaking.