Ingredients
- CHICKEN BROTH:
- 700g chicken bones
- 6l water (preferably filtered water)
- 1 onion, 1 celery stem, 1 carrot (discard goes to vegetable broth)
- bay leaves rosemary
- half of a garlic head
- OSSOBUCO:
- 1,6kg veal ossobucco (4 pieces) marinated with salt and set aside
- 1 onion thinly sliced
- 50ml red wine
- 30g butter
- 1/2 cup of flour
- 2 sprigs of rosemary
- 4-5 cloves of garlic or half of a medium-sized garlic head
- RISOTTO ALLA MILANESE:
- 250g Rice Carnaroli (70-80g/per person)
- 2L chicken broth
- Grated parmigiano
- Onion or leek heads, finely chopped
- 50ml white wine
- 0,5g saffron soaked in 1 cup of broth to release the red color
- 2 tsp of turmeric powder diluted in a cup of broth
- GREMOLADA:
- 1 bundle of parsley, finely chopped
- 1 lemon
- 3-4 garlic cloves
Chicken Broth
Note: Prepare at least 3 hours to 1 day before serving
1. Salt the chicken for at least 30 minutes but set the timer for 25 minutes so we can start preheating the oven 10 minutes in advance.
2. Roughly chop carrots (skin on if your carrots are clean and organic), half the onion, half the small-sized garlic and prepare 3 bay leaves and 2 sprigs of rosemary.
3. After the chicken has been salted for 25 minutes, preheat the oven to 180 celsius, high fan for 5 minutes.
4. Pop the chicken and the vegetable in and roast for 30 minutes, check after 15 minutes and take out the vegetables if they have started changing color (till the chicken’s skin becomes golden and a bit firm without releasing too much fat).
5. Put everything including roasted chicken, roasted vegetables, aromatic herbs and fresh celery in, bring to boil then lower the heat and cook for at least 1 hour till the chicken is super tender.
Ossobuco
Note: Prepare at least 2 hoursbefore serving
1. Cut the connective tissue from each piece of ossobucco to prevent them from curling up.
2. Mix flour with a pinch of salt and pepper, then coat the ossobucco in the flour mixture.
3. In a pan with a little olive oil, put on high heat, sear both sides of the ossobucco till they turn brown on both sides then remove them from the pan.
4. Put in half of the butter and the onion, mashed garlic, rosemary, lower the heat and wait till the onion becomes soften and aromatic.
5. Put the seared ossobucco back in the sauce.
6. Put the seared ossobucco back in the sauce.
7. Put the broth in until it reaches half of the height of the meat.
8. Cover 80% of the pan with a lid and simmer for 35 minutes or cover everything with baking paper.
9. To create gravy for the meat, take the ossobucco, scraps like rosemary, and onion skins out of the pan. Put on high heat to reduce the liquid and put in the remaining butter to thicken the sauce.
Risotto alla Milanese
Note: Prepare 30 minutes before serving or undercook the rice a bit anđ add more boiled broth before serving
1. Boil the chicken broth and season until you want.
2. Put the onion in oil and butter, put on high heat first then put in small heat to soften the onion.
3. Put the rice in then roast a bit till fragrant and some part turns slightly brown.
4. Put in the wine to deglaze the pan.
5. Put the broth in ladle by ladle: first put 2 ladles a bit above the level of the rice, stir (for the rice to release starch). When the broth starts being absorbed, add the next ladle and repeat the step 2-3 more times until the rice becomes creamy.
6. Add the broth with saffron and turmeric.
7. Add the butter and parmigiano cheese in and stir.
8. Season with salt if needed.
Gremolata
1. Boil the garlic cloves.
2. Thinly slice the cloves.
3. (Optional) put in hot oil and take out when turn golden.
4. Set aside the fried garlic chips.
Garnish with freshly chopped parsley and fresh lemon zest
Note: Cover Gremolata with wet towel before serving to prevent the mixture from drying out
