This week #TheJuliaChildChallenge gets more individual when each cook makes a meal for somebody they like! Whenever Antonia makes a special meal for her father, it's a veal dish like her Osso Buco.
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Osso Buco Over Risotto with Raisin Gremolata.
DISH THANKS TO ANTONIA LOFASO.
Level: Intermediate.
Total: 8 hr 40 minutes.
Active: 1 hr 10 minutes.
Yield: 6 servings.

Ingredients.

Veal:.

2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick).
1 tablespoon chopped fresh oregano.
2 tablespoons sliced flat-leaf parsley, plus 3 sprigs.
Kosher salt and newly ground black pepper.
2 tablespoons grease.
1 little carrot, peeled and cut into 2-inch cubes.
1 celery stalk, chopped.
1/2 leek, green and white parts, roughly chopped.
1/4 chopped fennel, sliced.
2 cloves garlic.
2 sprigs thyme.
1 bay leaf.
3 tablespoons all-purpose flour.
3 cups veal stock or chicken stock.
3 cups dry white wine.

Gremolata:.

2 tablespoons golden raisins.
3 tablespoons carefully chopped flat-leaf parsley.
1/4 cup completing extra-virgin olive oil.
1 teaspoon chopped lemon zest.
1 teaspoon kosher salt.

Risotto:.

2 tablespoons olive oil.
1/2 white onion, finely sliced.
2 cups arborio rice.
2 cups dry white wine.
8 cups hot chicken stock.
3 cups carefully grated Parmigiano Reggiano, plus more for serving.
1 stick (8 tablespoons) unsalted butter.
1/4 cup sliced flat-leaf parsley.

Directions.

Unique devices: a 6-quart Instant Pot ® multi-cooker.

For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and cool for a minimum of 6 hours or overnight
.
Heat the grease in a 6-quart Instant Pot ® on the saute setting over medium-high heat (see Cook's Note). Add the veal to the pot and cook until burnt and golden brown on both sides, about 7 minutes total.

Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook till softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and red wine. Protect the cover and cook on low pressure, 1 hour thirty minutes.

Eliminate the pressure cooker from the heat and, using the quick-release valve, carefully open.

Get rid of the veal and reserve. Strain the liquid through a fine-mesh screen or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface area to remove impurities, up until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter up until melted.

Stir the veal and remaining 1 tablespoon chopped parsley into the minimized sauce.

For the gremolata: Soak the raisins in water up until rehydrated and plump, 10 minutes. Slice the raisins, transfer to a small bowl and combine with the parsley, extra-virgin olive oil, lemon passion and salt. Reserve.

For the risotto: Heat the olive oil in a big or 16-inch saute pan over medium-high heat. Include the onions and cook till soft and translucent, 5 minutes. Include the rice, reduce to low heat and toast until the rice starts to smell nutty however does not have any color, about 5 minutes. Include the wine and cook, stirring constantly, until the red wine is taken in, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.

To serve, spoon the risotto on plate, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.

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Antonia Lofaso's Osso Buco Over Risotto|Influenced by The Julia Child Difficulty|Food Network.