Risotto alla Milanese with Ossobuco

Method

1. Prepare the broth: place celery, shallot, garlic, carrot, tomato, ginger, beef rib and a bone in cold water. Bring to a boil, skim, and simmer on low heat for 2.5-3 hours. Season with salt towards the end.
2. Prepare the ossobuco: make incisions on the sinews to prevent curling. Dust the ossobuco with flour and shake off excess.
3. In a pan, melt a knob of butter with a drizzle of oil and sauté the chopped shallot. Add the ossobuco and sear on both sides. Season with salt.
4. Deglaze with white wine and let it evaporate. Add cherry tomatoes and tomato sauce. Cover with broth and cook until the meat separates from the bone (about 1 hour).
5. Prepare the gremolada: finely chop parsley, garlic and anchovies. Add the grated zest of half a lemon and mix.
6. When the ossobuco is almost ready (15-20 minutes before), start the risotto. In a pot, melt butter and beef marrow. Add the chopped shallot and sauté until golden.
7. Add the Carnaroli rice and toast for one minute. Deglaze with white wine.
8. Add a ladle of hot broth and cook the rice, adding broth as it is absorbed, until al dente.
9. Add a sachet of saffron powder and mix.
10. Mantecatura off heat with a knob of butter and grated Parmesan, stirring vigorously. Cover and let rest for 2 minutes.
11. Add the gremolada to the ossobuco and finish cooking for another 5 minutes with a ladle of broth. Turn off the heat and keep warm.
12. Plate: place the risotto in the center of the plate, lay the ossobuco on top, drizzle with the cooking juices and garnish with a few saffron pistils.