The Tipp
Milanese Risotto with Ossobuco in Gremolata
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The true crown jewel of the menu, served as a sumptuous traditional one-dish meal. The saffron risotto, enriched with real beef marrow, is creamy and perfectly cooked al dente. It is topped with an exceptionally tender veal osso buco, slow-cooked until it melts in the mouth. The dish is finished with the classic fresh gremolata made with lemon zest, garlic, and parsley, which adds freshness and perfectly balances the intense, rich meatiness.
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