Ossobuco Bone Marrow Risotto
“Sir Bone Marrow Saffron Risotto” is a traditional Italian dish that features “Ossobuco” and Saffron.
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Delicious history and tradition!
The traditional “Sir Bone Marrow Saffron Risotto” is a classic dish deeply rooted in Milanese cuisine. Made with cross-cut veal shank, known as “bone with a hole,” this rich, marrow-filled delicacy is served alongside a creamy, saffron-infused risotto. Believed to have originated in 19th-century Lombardy, it quickly became a favorite among Milanese nobility.
Ingredients
Veal Shank Bone Marrow, Carnaroli Rice, Onion, Carrot, Veggies Broth, Butter, Parmigiano Reggiano, Saffron Pistils
Heating Instructions
For frozen food, fully defrost before following the heating instructions.
- Microwave: Add 1 oz of water and heat for about 3 minutes. Open the microwave, stir gently, then heat for another minute
- Pan: Add about 4 oz of water to a pan and place the meat inside. Cover with a lid and heat gently for about 10 minutes. Then, add another 5 tablespoons of water, followed by the risotto. Let it warm up for about 3 minutes, stir, and serve
| Serving | Fresh, Frozen |
|---|---|
| Size | Medium, Large |
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