Ossobuco con Riso e Piselli

This is a lovely piatto unico. The key to this recipe is to time the cooking so the risotto & peas are both ready as you take the ossobuco out of the oven… so start on the risotto about 30 minutes before the ossobuco is ready, & start the peas 10 minutes after you’ve begun cooking the risotto. Alternatively, cook the ossobuco at your leisure & then just heat through, adding a little water, when you want. I like to use vegetable broth for the risotto because it adds an extra dime