While there’s the traditional Milanese risotto made with saffron to accompany osso buco, there are also numerous variations that constitute a whole meal, made in various ways: with parsley (erborinn), asparagus (spàgitt), turnips (rape), frog’s legs (rane) or veal offal (coràda).

When it comes to the cooking method, it’s the same as for a rice pilaf.

1. in a small saucepan, cook the onions in the butter over low heat until translucent but not browned; add the rice and continue cooking until the grains become translucent;
2. add the chicken stock; bring to a boil, stirring constantly; cover and cook over low heat for 16-18 minutes;
3. add the tomato, mushrooms, ham and tongue, all finely chopped, as well as the truffle; serve immediately.