Saffron Risotto with Osso Buco


Looking for the perfect Fall comfort food? Meet Saffron Risotto with Osso Buco. This was Dad’s first time making Saffron Risotto and it was delicious! The colour is perfection and just reminds you of the beautiful Fall foliage we lucky Canadians get to experience this time of year. Osso Buco for those of you that don’t know is a braised veal shank that falls apart in your mouth and basically tastes like heaven. However, if you’re not a fan of veal this can easily be substituted with your favourite cut of beef or lamb.

The recipe for the Saffron Risotto is from Jamie Oliver’s (insert heart eye emoji here) Comfort Food cookbook:

5 cups chicken broth

1 onion

1 celery heart

2 pats of unsalted butter

1 pinch of saffron threads

2 cups Arborio rice

3/4 cup white wine

3 oz parmesan cheese

extra virgin olive oil

  1. Pour your broth into a saucepan on low heat and leave it simmering away so its hot when you need it.
  2. Peel the onion. Click off 6 stalks of celery and return them to the fridge for another day leaving you with the central yellow heart. Finely chop with the onion and put into a large, high-sided frying pan on medium low heat with 1 pat of butter. Cook for 15 minutes or until soft but not coloured, stirring occasionally. Meanwhile put the saffron threads in a bowl and cover with a small ladle of hot broth.
  3. Stir the rice into the pan for a couple of minutes, then turn the heat up to medium high and add the wine and cook it away completely. Then add the saffron broth and stir for a few minutes until absorbed. Add the remaining broth a ladle at a time, only adding more once each ladleful has been nearly absorbed, and stirring regularly for 16 minutes in total, or until the rice is cooked. Add a final splash of broth to give you a loose, oozy consistency.
  4. Remove from the heat, beat in the remaining pat of butter, and finely grate in most of the parmesan, then season the risotto if needed. Cover with a lid and leave to sit for 2 minutes (this is important it makes your risotto extra creamy!), then stir well. Finish with a drizzle of olive oil, grate over the remaining parmesan and serve right away. Serves 6.

The recipe for the Osso Buco can be found here. However, if you have the Jamie Oliver Comfort Food cookbook he also has a recipe for Osso Buco that sounds great- we just haven’t tested it yet!







Anchors aweigh!

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