Risotto alla Milanese with Ossobuco

Method

1. Incise the ossobuco pieces around the edges to prevent curling during cooking.
2. Dredge the ossobuco in flour.
3. In a copper pan, melt butter over medium heat and sear the floured ossobuco until golden on both sides. Remove and set aside.
4. In the same pan, add finely chopped onion and sauté until softened and lightly golden.
5. Return the ossobuco to the pan. Deglaze with white wine and let it evaporate.
6. Add hot beef broth to cover about halfway up the meat. Season with salt and pepper. Cover and simmer for 1.5–2 hours, adding more broth if needed.
7. Meanwhile, prepare the gremolada: finely chop lemon zest, a clove of garlic, and parsley. Set aside (do not cook).
8. For the risotto: in a separate copper pan, toast the carnaroli rice dry (without oil or butter) over medium heat, stirring constantly.
9. Soak saffron pistils in a ladle of hot broth for 5–6 minutes. Add the saffron infusion and a pinch of saffron powder to the rice.
10. Begin adding hot broth one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next. Continue until rice is al dente.
11. When the rice is cooked, remove from heat. Add cold butter in pieces, grated Grana Padano (or Parmesan), and a few drops of vinegar. Stir vigorously to mantecare (creamy emulsion).
12. Add a spoonful of bone marrow (from the roasted stinco) and mix well. Let the risotto rest for 2 minutes.
13. Serve the risotto as a bed, place an ossobuco on top, sprinkle with gremolada, and add a little broth to loosen if desired.