Now, some of you may ask, “What is leftover osso bucco?” It is insanely delicious, but sometimes even the most dedicated eaters just can’t manage that final piece.
This is a recipe from my brother. He keeps leftover meat and cooking juices from osso bucco and turns it into a delicious risotto. Risotto is one of my favourites, so combining it with tender beef makes it even better!
- Leftover osso bucco, meat shredded
- 200g arborio rice
- 550ml osso bucco juice (top up with water if short)
- 1 knob butter
- 2 sticks celery
- 1 leek
- 2 cloves garlic
- 1 wine glass red wine
- Salt to taste
- 90g blue cheese (or parmesan)
- Extra knob butter
Heat the butter and sautee the chopped celery, leek and garlic over a low heat for 15 minutes until soft.
Turn up the heat and add the rice, stirring constantly until translucent.
Add wine and stir until evaporated. Add stock, one ladle at a time, stirring the rice gently to massage the starch from it.
Once the rice is al dente, add the shredded osso bucco, extra knob of butter and grated cheese. Stir to combine and cover. Sit for 5 minutes.