This page showcases all our special creations and unique specials. Here, you can watch videos of how we make each dish from start to finish and get a behind-the-scenes look at our cooking process. Enjoy exploring our recipes and see how we bring them to life!
1. Prepare the Ossobuco:
Lightly dust the ossobuco with flour on all sides.
Heat a pan over medium-high heat and add a bit of oil. Once hot, add the ossobuco and pan-fry until golden brown. Remove the ossobuco from the pan and set it aside.
2. Cook the Base Vegetables:
Add a little more oil, if necessary, in the same pan, then add chopped garlic, white onions, celery, and carrots.
Fry the vegetables over medium heat until they are soft and translucent, about 5-7 minutes.
3. Add Liquid and Simmer:
Stir in some tomato puree, then add a splash of water and wine. Bring the mixture to a boil.
Once boiling, return the ossobuco to the pan and add salt, pepper, and fresh thyme.
Cover the pan, reduce the heat to low, and let it simmer gently.
4. Start the Risotto:
While the ossobuco is simmering, chop some shallots and fry them in a separate pan with olive oil over medium heat until they are soft and translucent.
In a small pot, warm up some vegetables in chicken stock and add a pinch of saffron. Mix well to infuse the saffron into the stock.
5. Cook the Risotto:
Add the rice to the pan with the fried shallots and toss it until it is well-coated with oil.
Gradually add the saffron-infused stock to the rice, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed by the rice before adding more.
Continue this process until the rice becomes creamy and slightly gluey, and most of the liquid has evaporated.
6. Finish the Risotto:
When the rice is nearly finished, stir in butter and grated Parmesan cheese. Mix until the butter has melted and the cheese is well incorporated, making the risotto creamy and rich.
7. Prepare the Gremolata:
Finely chop some fresh parsley and grate a garlic clove and lemon zest.
Mix the parsley, garlic, and lemon zest together, then add a pinch of salt, pepper, and a drizzle of olive oil. Stir to combine.
8. Assemble the Dish:
Check the ossobuco; when the sauce has thickened nicely, and the meat is tender, it is ready to serve.
Place a generous spoonful of the saffron risotto on a plate, then top it with the ossobuco.
Spoon some of the sauce from the pan over the meat.
Finish by sprinkling the gremolata over the top of the ossobuco for a fresh, zesty garnish.
Enjoy your delicious ossobuco with saffron risotto and gremolata!