Risotto alla Milanese with Ossobuco and Gremolata

Method

1. Prepare the vegetable broth: add celery, carrot, and onion to boiling water. Simmer for about 1 hour.
2. Prepare the ossobuco: make small cuts in the connective tissue to prevent curling. Dredge the ossobuco in flour.
3. In a casserole, melt butter with olive oil over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5 minutes.
4. Add the floured ossobuco to the casserole and brown for 5 minutes per side. Season with salt and pepper.
5. Add vegetable broth to cover the ossobuco. Reduce heat to low and simmer for about 1 hour 20 minutes, until tender.
6. Meanwhile, soak the saffron pistils in a small amount of warm broth for about 30 minutes.
7. Prepare the gremolata: finely chop parsley, grate the zest of one lemon (yellow part only), and optionally mince a clove of garlic. Mix together and cover with extra virgin olive oil. Set aside.
8. For the risotto, toast the Carnaroli rice in a dry casserole or pot until fragrant, about 2-3 minutes. Add a pinch of salt during toasting.
9. Add the soaked saffron (including the liquid) to the rice and stir. Begin adding hot vegetable broth, one ladle at a time, stirring often. Cook until the rice is al dente, about 15-18 minutes.
10. Remove from heat and add generous amounts of butter and grated Parmigiano Reggiano. Cover and let rest for 1-2 minutes.
11. Stir vigorously to create a creamy texture (mantecatura). Plate the risotto.
12. Serve the braised ossobuco on top of the risotto, drizzle with some of its cooking juices, and finish with a spoonful of gremolata.