Steve Gill’s “Taste of Tennessee” visited Valentino’s Nashville and cooked up a OssoBuco Milanese with a saffron parmesan risotto with Executive Chef Massimo Esposito.

For information about Valentino’s Ristorante on West End Avenue, check out their website: http://valentinosnashville.com.

Think you can cook ossobuco alla milanese? Here is the recipe.

Recipe feeds for 4 people.

Ingredients:

  • 4 veal shank {about 2″}
  • 2 st.of celery
  • 1 onions
  • 2 carrots
  • Fresh Rosemary
  • Cup red wine {chianti}
  • 2 tbl spoons tomato paste.

Risotto Ingredients:

  • 10 ozarborio rice
  • A pinch of saffron
  • 1/2 onions
  • 1 tbl spoonbutter
  • 5 oz Parmesan cheese
  • Some veal broth

Procedure:
Dust the veal shanks in flour,sear them in clarified butter until golden brown, place the meat in a baking pan,in the same skillet that u seared the meat place the vegetables cut in chinks and rosmary, flame it with the red wine and cover the veal shanks with it, add the tomato paste ,some water until the meat is covered, seal the baking pan with aluminum foil and bake for about 2 hours in a preheated oven on 350!!

Risotto:
Cook the risotto pilaf style, in a skillet put some olive oil and chopped onions or shallots. Let it get golden brown then add the Arborio rice, some white wine, the saffron and then keep adding the broth a Little at the time until the risotto is ready. At the end add parmesan cheese and a butter until becomes creamy. Place the risotto in center of plate and finally place the veal shanks on it with the sauce and ….

BUON APPETITO!!
[THAT MEANS ENJOY YOUR DINNER]