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Instant Pot Osso Buco with Risotto Milanese Recipe

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4.3 from 54 reviews

This Instant Pot Osso Buco with Risotto Milanese recipe offers a rich and comforting Italian classic made effortlessly in your pressure cooker. Tender beef shin is braised with aromatic vegetables, red wine, and tomatoes, paired with creamy saffron-infused risotto. A fresh gremolata garnish adds bright notes to this hearty meal perfect for a special family dinner.

Ingredients

Osso Buco

  • 1 kg (2 lb) beef shin
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 celery ribs, finely chopped
  • 4 garlic cloves
  • 6 sprigs fresh thyme
  • 1 cup red wine
  • 400 g (14 oz) chopped tomatoes
  • 2 cups beef stock
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 tsp sugar (optional)

Risotto Milanese

  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • Pinch of saffron
  • 2 tsp salt
  • 1 tsp pepper
  • 3 tbsp butter
  • 1 cup grated Parmesan cheese

Gremolata

  • ½ cup chopped parsley
  • Zest of 2 lemons
  • 2 garlic cloves, finely chopped

Instructions

  1. Prepare the Beef: Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides to ensure deep flavor penetration.
  2. Sear the Meat: Set the Instant Pot to the sauté function and add a splash of olive oil. Brown the beef shin on both sides in batches if necessary, then remove and set aside to build a rich base flavor.
  3. Sauté Vegetables: Add another tablespoon of olive oil to the pot and sauté the chopped onion, carrots, celery, and garlic until softened and aromatic, which will enhance the stew’s depth.
  4. Deglaze the Pot: Pour in the red wine to deglaze, scraping up all browned bits from the pot bottom to incorporate all flavors into the sauce.
  5. Add Liquids and Seasoning: Stir in chopped tomatoes, beef stock, salt, pepper, and optional sugar. Return the seared beef to the pot, nestling it into the liquid for pressure cooking.
  6. Pressure Cook Osso Buco: Secure the Instant Pot lid with the valve set to sealing. Cook on high pressure for 45 minutes, then quick-release to ensure the meat becomes tender yet holds together.
  7. Thicken the Sauce (Optional): Remove the meat and set aside. Use the sauté function to reduce the sauce slightly, or add a cornstarch slurry to thicken as desired. Adjust seasoning to taste.
  8. Prepare Risotto Base: Set the Instant Pot to sauté again. Heat a tablespoon of oil and cook the small onion and minced garlic for 5 minutes until softened.
  9. Add Arborio Rice: Stir the rice into the softened onions, coating the grains in oil to begin toasting them gently.
  10. Add Stock and Saffron: Pour in chicken stock and add a pinch of saffron for color and flavor. Season with salt and pepper suitably.
  11. Pressure Cook Risotto: Cover the pot and cook on high pressure for 8 minutes. After cooking, quick-release the pressure and stir in butter and parmesan cheese for a creamy finish. Taste and adjust seasoning if necessary.
  12. Make Gremolata: Combine chopped parsley, lemon zest, and finely chopped garlic in a small bowl to create a fresh, zesty garnish.
  13. Serve: Plate the tender Osso Buco alongside the creamy Risotto Milanese, topped with a sprinkle of gremolata to brighten the dish.

Notes

  • For stovetop risotto, cook onions and garlic in butter, add rice to toast, then gradually add warm stock while stirring until creamy and al dente.
  • Use fresh thyme sprigs to infuse extra herbal aroma; remove before serving if desired.
  • Adjust seasoning after cooking both osso buco and risotto as flavors concentrate during pressure cooking.
  • Be cautious with saffron quantity as it is potent; a small pinch goes a long way in risotto.
  • The quick release method prevents overcooking the tender beef and risotto.

Find it online: https://justsosavory.com/instant-pot-osso-buco-with-risotto-milanese-recipe/