Veal Osso Buco with White Wine Risotto

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Our sous-vide Osso Buco paired with creamy risotto and a sprinkling of savory gremolata makes for a traditional Milanese meal that’s sure to please.

Ingredients

  • 2 Pouches of Veal Osso Buco
  • 1 Cup of White Wine Risotto
  • ½ Cup of English Peas, Cooked
  • ½ Cup of Shredded Parmesan Cheese
  • 2 Ounces of Butter
  • Salt and Pepper if needed

Directions Serves 2

  1. Follow the heating instructions in the back of the packaging to reheat the Veal Osso Buco.
  2. In a medium size pot, melt the butter then add the risotto while frozen. Mix often until it’s completely melted. Fold in the Parmesan cheese and then add the peas.
  3. To make the gremolata, start by melting the butter in a medium size pan, add the breadcrumbs, and mix until it starts turning golden brown. Once it’s done, add the Parmesan cheese and parsley and mix well. Set aside.
  4. For plating, spoon half of the risotto in the center of the plate, place the osso buco on top, and drizzle sauce over it. Sprinkle some of the gremolata over the osso buco.

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