This is one of those recipes patiently waiting for my attention to get published. And since it is that time of the year *again* (gasp, what happened to 2016?!), I thought I’d post this now before I receive another packet of Italian Osso Buco from my friend.
I recently craved for some risotto and since I seldom cook it at home (or order it when we dine out), I decided to cook it last weekend. Even if my husband is not as pleased with it as I am, I still want to tuck in this hearty meal from time to time. He said that he likes the taste but can’t take too much of it not unlike it is seafood pasta or any tomato-based pasta dishes. He said that he finds it too creamy and filling, he sometimes “suffers” after the heavy meal. It takes a lot longer to cook than steak or pasta but what the heck, the rich and creamy rice meal is really a comfort food for me!
We received a packet of Osso Buco from our Italian friend last Christmas (already cooked and vacuum sealed) and were told we should eat it for Christmas/New Year. Needless to say, we had A LOT of food during this season not to mention we went to Rome. It ended up inside our cupboard for a couple of months – until I decided to cook it with risotto! We ate half of it with potatoes but had some leftovers. I saw the leftovers were not enough to serve 2 people for dinner so I decided to roast some vegetables and stir it in the risotto and the result was really tasty – my husband even commented the meat suited the risotto well!
1 cup risotto rice
2 tbsp roasted yellow peppers, sliced thinly (I roasted these in advance or you can buy the readymade ones!)
2 tbsp roasted artichokes, sliced (bought these from M&S)
1/2 small shallot, chopped
2 tbsp butter, melted
1/2 chicken stock cube
2-4 cups boiled water
1/2 cup osso buco meat, shredded to thin strips
1/4 cup grated Parmesan + garnish
ground pepper to taste and garnish
Place a pan over medium-high heat and add the butter in. When it stops the sizzling sound, add the shallots and cook until translucent.
Add the shredded meat pieces and chicken stock cube. Then add the risotto rice and mix for about 2 minutes.
Add 1 cup of boiled water and mix thoroughly. Reduce heat to medium and cover the pan. Make sure that the risotto mix is still simmering.
When the risotto rice starts to “dry”, add a half cup of water at a time. Mix well and cover. Repeat this step until the rice is almost al dente.
When the rice is almost al dente, add the roasted vegetables and Parmesan. Mix well. If you think more water is necessary to thoroughly cook the rice, add about 1/4 – 1/2 cup more and stir well.
Remove from heat and garnish with freshly ground pepper and more Parmesan.
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I am unfamiliar with what buco meat is. But this do look good. I wonder if I could replace the buco meat with turkey or even chicken breast. I haven't had Italian food in awhile now.
Oh, definitely! I have used Italian sausage or chicken breasts in making risotto a lot of times and it turned out nicely.
Yes, I also do not know buco meat I have heard first time buco meat but read many times. I know it is made as
INGREDIENTS
4 heads fennel, fronds removed, halved length-ways
4 medium courgettes, cut 2’’ thick on the bias
30ml olive oil
1 onion, finely chopped
1 garlic clove, crushed
½ tsp fennel seeds
400g canned chopped tomatoes
1tb tomato puree
75ml orange juice
700ml vegetable stock
12 pitted black olives
75g raisins
30g toasted pine nuts
2 tb coarsely chopped coriander
METHOD
For the Osso Bucco:
Preheat oven to 200c, then heat oil in large frying pan, add the onion, garlic and fennel seed and cook until softened.
Add the fennel and courgettes and cook until both take on a light golden colour.
Add the tomatoes, puree, orange juice, half the coriander and stock, then bring to the boil.
Add the olives, raisins and pine nuts, transfer to a casserole dish, cover with a lid, place in the oven to braise for 25 minutes.
For the Risotto cake:
In a bowl mix the cooked risotto with the cheese, egg, season well with salt and pepper
Using floured hands, divide the mix into 4 equal portions.
Flatten the mix to that of a thick pancake, then fry them in hot oil in a non-stick frying pan until golden and crispy, you will probably need to do it in batches.
Thanks for sharing your research. The osso buco meat that I used for this was already pre-prepared and so I only need to use it for this recipe.
As some users have already opined this meat is new to me too but may be this recipe can be used with other meats as well.
I only heard of this type of meat when I lived in Australia. :) And then last year, a friend gave us a vacuum-sealed osso buco. She said it is a traditional meat often eaten during the Christmas/New Year season.