Osso Buco with Risotto
An Italian specialty featuring slow-cooked veal shanks in a creamy saffron-infused risotto, capturing the essence of traditional Milanese cuisine. This italian-inspired pasta ready in about 90 minutes pairs pcs (4 oz each) Veal shanks, White wine, pc (diced) Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pcs (4 oz each) Veal shanks
- 1/4 cup White wine
- 1 pc (diced) Onion
- 2 pcs (minced) Garlic cloves
- 1.5 cups Arborio rice
- 4 cups Chicken broth
- 1/2 tsp Saffron threads
- 1/4 cup (grated) Parmesan cheese
Instructions
- Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté 1 diced onion and 2 minced garlic cloves for 5 minutes until softened. Add veal shanks and sear for 3 minutes per side until browned. Pour in 1/4 cup white wine and deglaze, scraping up browned bits.
- Step 2: Add 1.5 cups Arborio rice and stir to coat. Pour in 1 cup chicken broth, stir, and cook for 15 minutes. Add remaining 3 cups broth and 1/2 tsp saffron threads. Cook for 20 minutes, stirring frequently, until rice is al dente. Stir in Parmesan cheese and serve with the veal shanks.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Osso Buco with Risotto take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Osso Buco with Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pcs (4 oz each) veal shanks from drying out.
Can I substitute ingredients in Osso Buco with Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Osso Buco with Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Osso Buco with Risotto?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
