The Tipp
Milanese risotto with ossobuco
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This sumptuous and rich one-course dish brings together two cornerstones of Milanese tradition. The risotto retains a plump grain and is perfectly wave-mantecare, tinted with the golden yellow of saffron. Alongside it, the veal ossobuco is stewed slowly for hours over a very low heat until it reaches a buttery consistency that falls away on its own, enriched by the melting tenderness of its central marrow.
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