Il Cucinologo
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Turkey Ossobuco with Risotto

17/11/2023

Turkey ossobuco is a lighter variant of the traditional Milanese veal ossobuco. Here’s how to prepare it together with the risotto, which perfectly accompanies this flavorful main course.

Ingredients for the turkey ossobuco:

  • 4 slices of turkey ossobuco
  • Flour q.b.
  • 50 g butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 250 ml chicken or vegetable broth
  • 125 ml dry white wine
  • Salt and pepper q.b.
  • Grated zest of 1 lemon (for the gremolata)
  • Fresh chopped parsley (for the gremolata)

Ingredients for the risotto:

  • 320 g Carnaroli or Arborio rice
  • 1 small onion, finely chopped
  • 50 g butter
  • 1 liter chicken or vegetable broth, kept warm
  • ½ glass dry white wine
  • Salt q.b.
  • 50 g grated Parmesan
  • A bunch of fresh chopped parsley (optional)

Preparation of the turkey ossobuco:

  1. Lightly flour the ossobuco slices.
  2. In a large skillet, melt the butter and brown the ossobuco slices on both sides until golden. Remove the meat and set aside.
  3. In the same skillet, add the chopped onion, carrot, and celery and sauté until softened.
  4. Return the ossobuco to the skillet with the vegetable soffritto and add the white wine. Allow the alcohol to evaporate.
  5. Add the hot broth to cover the ossobuco, season with salt and pepper, and simmer on low heat for about 1 hour or until the meat is tender.
  6. Prepare the gremolata by mixing the grated lemon zest and chopped parsley, then sprinkle over the ossobuco just before serving.

Preparation of the risotto:

  1. In another pot, sauté the finely chopped onion with half the butter until translucent.
  2. Add the rice and toast for a couple of minutes, stirring constantly.
  3. Deglaze with the white wine and let it evaporate.
  4. Add the broth one ladle at a time, waiting for the rice to absorb the liquid before adding more. This will take about 16-18 minutes.
  5. When the rice is al dente, remove from heat, add the remaining butter and Parmesan, and stir well to mantecare.
  6. Serve the risotto hot with the turkey ossobuco on top or on the side.

Trivia

Ossobuco in gremolata is a typical Milanese finishing touch that adds a note of freshness and aroma to the dish with the brightness of lemon and parsley, balancing the rich, intense flavor of the braised meat. In the case of turkey ossobuco, it tends to highlight the delicacy of this white meat.