Discover how to make tender white wine osso buco in an Instant Pot, paired with creamy risotto Milanese. This easy pressure cooker recipe ensures delicious, fall-off-the-bone veal shanks with a rich sauce, while you master a classic Italian risotto on the stovetop. Perfect for a gourmet dinner at home!
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hello my cookies welcome welcome to Russell Cooks thanks so much for tuning in today we have very simple asabuko recipe so typically you get tomatoes and red wine and you have this flavorful sauce to go along with it we’re putting a little twist on that we’re going to be using white wine instead we’re still going to get a ton of that ve flavor with this ASO buo we’re going to be using instant pot if you want to roast this in the oven you absolutely can if you want to do a new slow cooker you can too just make those necessary adjustments we are also going to make classic risotto Millan it’s going to be beautiful so now that we know what we’re doing let’s gather our ingredients you are going to need some ve Shanks these are essentially ve legs cut crosswise this is traditional also Buco I have not tied it yet I will be doing that they vary in size doesn’t really matter as long as they all fit I only got three maybe if this one was a little bit smaller I would have done four I’m not feeding a ton of people if you’re doing more you might need to do this in a larger pot and roast it in the oven that’s going to take a little bit longer I got some shallots some saffron some butter flour extra virgin olive oil thyme dried fresh parsley garlic parmesan white wine of course now this is a strange ingredient I know wer Seer sauce we are going to be using it kind of to build a little bit more Umami flavor with the ve I also got some arborio rice bottom of the barrel for the risoto Rices canori is much better I think but if all you can get is ororo great that’s what I’m going to be using chicken stock a lemon and of course some salt and pepper I’ve combined it here let’s get started first thing I’m going to do is I’m going to put four cups a quart of chicken broth on a back burner and I’m just going to bring it up kind of to a boil let it simmer I want it hot for my risoto this is a simplified risotto method if you’ve ever made risotto before it can be intense you know you’re ladling in hot broth and you’re stirring yeah I get it that’s not everyone’s cup of tea I’m going to be adding essentially all the broth stirring it every once in a while but I’m not not going to bother ladling it I don’t think you need to do it I’m just going to prep these shallots first this is for the oo Buco so I’m not going to cut it that fine half inch to quarter inch and set this aside let’s turn our attention now to the ve Shanks get yourself some butcher twine I like cutting it ahead of time but I’m essentially just going to tie around here and then one little trick that someone taught me me is you don’t just go over once you go over twice and what that does is that sort of acts as the person holding their finger there so when you cinch it up nice and tight it’ll stay tight so you can get that second little knot going cinch it up tight tie it off if there’s excess you can trim it now I’m just going to salt pepper these both sides me set this aside all right first thing I’m going to do is I’m going to add a couple tablespoons of olive oil to my instant pot here at least two if not more I want to get some good even Browning on here so I need enough essentially to shallow fry and I’m going to turn on the sauté function I’m going to make sure it’s set to more the timer here is at 30 minutes I don’t think it can go up any higher and I’m just going to let that start it’s going to take about 5 minutes to heat up I guess what we’re waiting for that to heat up let’s get our garlic going just going to make a whole bunch of this my broth is out of boil I’ve dropped the heat to low and I’m just going to cover it so it doesn’t evaporate this is nice and hot I have about half a cup of flour here I’m going to take my ASO Buco which I salt and pepper and to dunk it dunk it on the sides that I’m searing shake off any excess get in there sear it up that instant pot isn’t great at searing flour will help get some Browning on it also help thicken up the sauce don’t throw the away cuz I’m going to use a little bit extra I got that on a high Seer it’s probably going to take about 5 to 10 minutes per side it’s going to take maybe about six parsley sprigs set that aside now that my broth is hot I’m going to take my saffron threads whatever this little container is I’m just going to use all of it I’m just going to crumble it up into my chicken broth let it bloom in there all right I keep rotating this cuz it doesn’t heat evenly let’s check these out and we’re getting there add a a little bit more olive oil just to help with the evenness of the cooking here all right I’m impatient I don’t think I’m going to get better Browning let’s flip these over got some decent Browning let good we’re just building flavor here you know what I think we’re good the bone is kind of popping out all right we’re good once you got some good Browning go ahead take them out put them on a plate go ahead and set these aside all right we got a little bit of Browning down here go ahead and add our shallots these these are going to cook 3 to 5 minutes shallots are looking good I’m going to put in this is going to be about 2 tspoons of garlic cook that and all the fat that’s left over you can see it doesn’t look super greasy that’s good minced garlic should take 30 to 60 seconds here probably closer to 60 garlic is good time to add our flour I’m going to add 1 tblspoon of flour stir this flour in about a tablespoon cook the flour this going to take about another minute starts to stick to the bottom that’s fine it might start to Brown perfect we’re building flavor let’s make sure this instant pot’s still on all right we have cook the flour starting to Brown cup of wine I’m going to put about a tablespoon worac seere sauce in here that’s just going to add whole bunch of umami make sure you are still sautéing on high mine just shut off we got our wine in there we’re going to deglaze scrape up all that Browning bring this up to a simmer you want to cook it down a lot we’re going to concentrate that W just your sauce it’s thickened a little bit because of the flour but let’s give this about 5 more minutes only been about 2 minutes let’s keep going going to add just a little bit of salt here half a teaspoon 1/4 teaspoon dried thyme drop in my parsley and the stems going add start with two cups two cups chicken stock let’s go ahead and Nestle our Brown ve Shanks in here any excess liquid just go ahead and dump it in going to go ahead and lock the lid in place going to bring it up to pressure so I got high pressure and I’m setting it for 30 minutes make sure your valve is closed all right this is a large CH all right mince this one up want it really small I want it to dissolve into my rice heat up 2 tbspoon extra virgin olive oil let’s make it three I am going to add my shallot and garlic so I’m just going to cook this medium heat it’s going to come up the temperature about 3 minutes time for 2 cups our Boro rice now I’m just going to toast the rice it’s going to take anywhere between 2 and 5 minutes medium low heat cuz I’ve got a cast iron pan right here maybe medium depends on how powerful your stove is keep stirring stirring pretty often no burning want the edges just to turn a little bit translucent here that’s this broth in the back boiling away that add a little bit more been about 2 minutes edges are just getting a little bit translucent here it’s hard for the camera to see it all right I got about 1 and 1/2 cups white wine up in the heat to high you can see Bottom’s dry dropping the heat to low going to add my 4 cups hot broth with the saffron threads now I’m going to actually pour one more cup of broth and I’m going to heat it up and that’s what we’re going to use to kind of finish this risotto if necessary look at this it’s already simmering cuz it was hot I’m going to give it a stir this will stick to the bottom always Stir It Low heat cover it Let It Go for about 20 minutes check on it in five take the lid off stir it around if you feel the rice is sticking to the bottom you’re going to have to stir it more often if it’s not you can probably go the full 20 minutes and then what you’re going to do take the lid off and you’re just going to stir for like two solid minutes for the Palm cheese this kind of goes in at the end with the risotto I’m going to shoot for about an ounce so you want about a cup graded let’s get our lemon zest and then let’s cut this up mince up this parsley it’s been about 5 minutes I am going to check on this risotto see if it’s sticking it is a little bit so I’m going to have to stir it every few minutes that’s okay I’m going to give another stir wooden spoon all right let’s check in on this risoto yeah hey we’re looking good we’re looking good here because a lot of the moisture has been absorbed there’s a lot less on the bottom I’m more worried about scorching so I’m going to stir it about every 2 minutes now just to keep it from scorching if I could turn my stove lower I would you want this as low as it will go all right remember I have that extra cup of broth over here going add about a/ third a cup of this liquid here get the lid back on for oto’s pretty much done let’s check it out for consistency all right starting to stick to the bottom here off heat I am going to add teeny bit more liquid here probably about 3 tablespoons worth of hot broth liquid just going to stir this like no one’s business stir it for about a minute constant stirring look how creamy it’s getting I haven’t even added the butter in the parm yet so when we toasted the risoto they’re going to keep their shape it’s not going to turn into mush but what we’re doing now is releasing some of the starches from the exterior it’s kind of gripping with that liquid on the outside and making it super creamy add about another tablespoon or two of hot broth we’re playing ketchup cuz we didn’t have to do this all throughout right we’re doing it one big burst now let’s get our Palm cheese and our butter in it’s about four tablespoons of butter here parm’s going to add a little bit of salt so I haven’t really seasoned it yet all right let’s see see how the risotto is kind of jumping off the edge there that means we got a good consistency it’s fighting to stay up but losing however this is ripping hot and when it cools it’s going to tighten and because this is a good consistency right now means it’s going to be too tight when it cools down a little bit so what does that mean a little bit more broth we’re going to loosen it up a little bit now let’s taste it for salt does need a little bit of salt here do about 1/4 teaspoon do another 1/4 teaspoon kosher salt and I’m going to do a little squeeze of lemon add a little bit of brightness the ve Shanks are almost done I got about 2 minutes left when this dings I want to pop the pressure immediately my insta pot just dinged first thing you want to do turn it off and here we go I’m going to get these ve Shanks out oh it’s tender oh look at that fall off the bone so what you want to do is turn on the sauté function and you want to boil this down you want to reduce the sauce to about nape consistency and depending on your instant pot multi-cooker model that can take upwards of 10 minutes which is perfect I’m going to tent this asoo and let it rest and you want to let it rest for about 10 minutes all right I have reduced my sauce down substantially probably by about 3/4 so I’m going to start with all this parsley it’s about 2 tspoons minced parsley and going start start with about a teaspoon of lemon zest okay I’m going to add that last little bit of lemon zest and we’re done let’s plate it so it’s tightened up a little bit I would consider this a little bit thick let’s get the asobo let’s trim off the twine and now let’s sauce it up let’s dig in I already know it’s just it’s super tender look at this delicious flavor fall apart meaty ve beefy but not full-on beefy it’s this is like the white meat of beef got the wine you get the garlic that Lemon Let’s have a little bit of this Rota might need a touch more salt I should have tasted again after I put in the half teaspoon that I put in but it’s delicious the rice is perfectly cooked it’s alente but it’s not undercooked the grains hold their own they’re individual that saffron it’s so delicate I love it this is a home run I’m going to do this at least once a month again you can do this on the stove top if you want put in an oven to do everything I did but instead of putting it in a pressure cooker and locking the lid put it into a 325 oven for 2 and 1/2 3 hours thanks everyone for watching this is white wine ASCO with the risoto Milan I really appreciate that you watched don’t forget to follow me on YouTube twitch Twitter Tik Tok and Instagram thanks so much for tuning in and I hope to see you next time take care [Music]
3 Comments
Who told you my nickname is Cookie?
Masakan yg lezat😊
😊