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Try SavoraSaffron Arancini "al Salto" with Osso Buco Ragù
Transform leftover saffron risotto into crispy, golden arancini, Milanese style! These 'al salto' (jumped) rice cakes are pan-fried to a buttery, shattering crispness and topped with a rich Osso Buco ragù for a truly gourmet experience.
Ingredients
- Leftover saffron risotto2 cups
- All-purpose flour1/2 cup
- Eggs2
- Breadcrumbs1 cup
- Butter4 tablespoons
- Olive oil2 tablespoons
- Osso Buco1 lb
- Tomato paste2 tablespoons
- Dry red wine1/2 cup
- Beef broth1 cup
- Onion1/2
- Carrot1/2
- Celery1/2
- Garlic2 cloves
- Veal marrow1 teaspoon
- Lemon zest1/2 teaspoon
- Fresh parsley1 tablespoon
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Prepare the Osso Buco Ragù: In a saucepan, sauté onion, carrot, and celery in olive oil until softened. Add garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine and let it reduce slightly. Add shredded Osso Buco meat and beef broth. Simmer for 30 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
Form the Arancini: Gently form the leftover saffron risotto into small, flat discs, about 3 inches in diameter.
Bread the Arancini: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each risotto disc in flour, then dip in egg, and finally coat with breadcrumbs.
Cook the Arancini: Heat butter and olive oil in a large skillet over medium heat. Carefully place the breaded risotto discs in the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and crispy.
Serve: Top each arancini with a teaspoon of Osso Buco ragù. If desired, add a tiny dollop of concentrated veal marrow. Garnish with a micro-gremolata of lemon zest and parsley.
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