Milanese risotto with veal ossobuco

Redazione

This sumptuous offering brings together two Lombard classics in the heart of the Tortona District, inside a fascinating Art Nouveau dining room with an atmosphere from another era. The saffron rice retains a firm texture and is enveloped in a creamy, golden emulsion. Alongside it, the generous cut of beef is slowly braised until it reaches a buttery texture that falls apart under the fork, enriched by the melt-in-the-mouth quality of its central marrow.