Risotto alla Milanese (Saffron Risotto) with Osso Buco

For the risotto:

• 180g Carnaroli rice (1 cup)
• 1 tbsp of chopped white onion
• 1/2 glass of white wine
• 0.2g saffron
• 20g butter (1 pat)
• 40g Grana Padano (3 tbsp)
• Salt to taste
• Meat broth to taste for the cooking

For the Milanese osso buco:

• 2 veal osso buco
• 1 large white onion
• 1/2 glass of white wine
• meat broth to taste for the cooking
• 2 sage leaves
• extra virgin olive oil
• butter to taste
• flour to taste

For the gremolata:

• fresh parsley to taste
• zest of half a lemon
• 2 cloves of garlic cooked in water for 2 minutes
• extra virgin olive oil as needed

Heat half the oil in a pan, add the onions and cook for about 5 minutes over medium-high heat, pour in the white wine and cook for another 10 minutes. Once brown, remove the onions from the pan and set aside.

Take the osso buco and make 3 incisions with a knife to prevent them from curling up during cooking. Flour on both sides, then beat them slightly to remove excess flour. In the pan where you cooked the onions, add the butter and let it melt, then place the shanks inside and brown them over medium-high heat. After about 4 minutes, turn them gently. Brown on the other side for about 2 minutes, then pour in the remaining wine and let it evaporate.

At this point add the broth, then add the onions, lower the heat, cover with a lid and cook over medium-low heat for 35 minutes. Once elapsed, turn the meat and continue to cook for another 25 minutes.

In the meantime, wash the parsley and chop it finely together with the blanched garlic cloves. When there are 15 minutes left before the osso buco is cooked, put a pat of butter and the chopped onion in a saucepan and simmer, add the rice and toast it. Pour in the white wine and let it evaporate completely. Then add the hot meat broth and mix.

Add the saffron for the last 2 minutes. Mix everything and stir off the heat by adding butter and parmesan cheese, let it rest covered with a lid for 2 minutes and stir. Plate up!