Milanese risotto and veal ossobuco with gremolata

Redazione

This imposing and sumptuous offering brings together two Lombard staples prepared faithfully according to the classic traditions. The Carnaroli rice retains a firm texture and is enveloped in a creamy, golden emulsion infused with saffron threads. Alongside it, the cut of beef is stewed slowly until exceptionally tender and buttery, ready to melt in the mouth together with its rich sauce, enhanced by the fresh touch of gremolada.