Any tip or advice to make it better would be much appreciated
Jesustron
I’ve honestly paid good money for bad osso bucco and this looks way better than that. Risotto looks really good. Maybe some kind of garnish would liven the look up a bit, or a bit more sauce.
iwasinthepool
I think you’ve got two dishes here. The risotto looks great. I think you’ve nailed it. However, risotto should be the show. Not the osso bucco. That should be it’s own dish, or give it a smaller portion of meat with that bone in it. Unless you’re way zoomed in, this looks like it could feed four people. Get rid of the asparagus, and especially the tomatoes. Good on a dish, not this one. Oh, the chimmi too. Not necessary with saffron.
wash_
I want it in a bowl. Either omit the asparagus or cut them and finish it in a beurre then plate. Finer on the chimichurri and more of it the veal looks a touch dry. Tomatoes also seem out of place.
Saffron risotto should be bright yellow – what are the green bits and the little mushroom looking things in it??
DetectiveNo2855
Osso bucco needs to be sauced. That reduced braising liquid should be gleaming off the meat.
I mostly agree with a lot of the other comments though. That risotto looks really good and the osso bucco should be a separate dish. Perhaps with polenta
SoapboxHouse
Dang. Risotto looks spot on. Definitely nailed it. I think there are separate things going on here. If making risotto, it should be the main focus. Osso looks great as well, but it should be paired with something along the lines of polenta. Toms aren’t really needed here. Maybe cut the asparagus and incorporate it into the risotto?
HeavySomewhere4412
For everyone saying this should be two separate dishes: you are aware that risotto Milanese with osso buco is a classic dish, right?
Vast_Replacement_391
The mushrooms should not be in this risotto. They’re not adding anything. Maybe one or two as a garnish with the osso bucco, which aside from the photo op really should be portioned for one in a fine dining sense. The color of the risotto is indeed quite dark for a traditional saffron risotto.
The braising liquid could really have been strained and reduced to a glaze texture and adding shine/visual cue of succulence to the meat.
yells_at_bugs
Osso looks okay, maybe gloss it a little. Risotto looks gorgeous but the chimichurri may be taking the dish outside of cohesiveness. Saffron is a strong and floral flavor enough to hold up the risotto against the earthiness and umami of the osso. A cauliflower steak with a good sear and bright lemony/herb marinade might serve your protein better.
MechanicalBirbs
Im usually very critical here, but I genuinly love this. Im so tired of the iver done crap with 4 sauces and oils you generally see here. This just looks good. I am genuinely inspired, I want to cook this now and drink a 20 year old Barolo with it.
13 Comments
Any tip or advice to make it better would be much appreciated
I’ve honestly paid good money for bad osso bucco and this looks way better than that. Risotto looks really good. Maybe some kind of garnish would liven the look up a bit, or a bit more sauce.
I think you’ve got two dishes here. The risotto looks great. I think you’ve nailed it. However, risotto should be the show. Not the osso bucco. That should be it’s own dish, or give it a smaller portion of meat with that bone in it. Unless you’re way zoomed in, this looks like it could feed four people. Get rid of the asparagus, and especially the tomatoes. Good on a dish, not this one. Oh, the chimmi too. Not necessary with saffron.
I want it in a bowl. Either omit the asparagus or cut them and finish it in a beurre then plate. Finer on the chimichurri and more of it the veal looks a touch dry. Tomatoes also seem out of place.
Risotto looks good. Osso looks good. That’s a lotta soft textures.
Also, the tomato has zero purpose besides color.
Saffron risotto should be bright yellow – what are the green bits and the little mushroom looking things in it??
Osso bucco needs to be sauced. That reduced braising liquid should be gleaming off the meat.
I mostly agree with a lot of the other comments though. That risotto looks really good and the osso bucco should be a separate dish. Perhaps with polenta
Dang. Risotto looks spot on. Definitely nailed it. I think there are separate things going on here. If making risotto, it should be the main focus. Osso looks great as well, but it should be paired with something along the lines of polenta. Toms aren’t really needed here. Maybe cut the asparagus and incorporate it into the risotto?
For everyone saying this should be two separate dishes: you are aware that risotto Milanese with osso buco is a classic dish, right?
The mushrooms should not be in this risotto. They’re not adding anything. Maybe one or two as a garnish with the osso bucco, which aside from the photo op really should be portioned for one in a fine dining sense. The color of the risotto is indeed quite dark for a traditional saffron risotto.
The braising liquid could really have been strained and reduced to a glaze texture and adding shine/visual cue of succulence to the meat.
Osso looks okay, maybe gloss it a little. Risotto looks gorgeous but the chimichurri may be taking the dish outside of cohesiveness. Saffron is a strong and floral flavor enough to hold up the risotto against the earthiness and umami of the osso. A cauliflower steak with a good sear and bright lemony/herb marinade might serve your protein better.
Im usually very critical here, but I genuinly love this. Im so tired of the iver done crap with 4 sauces and oils you generally see here. This just looks good. I am genuinely inspired, I want to cook this now and drink a 20 year old Barolo with it.
Noice