Saffron Risotto with Ossobuco

Preparation

• 1
  Procedure for the Risotto: Roast the Vialone risotto on a hot pot with some olive oil until the rice gets hot and crispy
• 2
  Add the vegetable stock that you obtain from water and vegetables boiling for around 20 min.
• 3
  Pour the stock slowly allowing it to be absorbed by the rice (procedure will take at least 18minutes) making sure the rice will be cooked al dente
• 4
  Let the risotto rest in the pot for 2 minutes more or less, and after that you can start adding the fat ingredients such as butter, parmesan cheese grated and olive oil
• 5
  Finish it with some salt if need and pepper
• 6
  Procedure for Ossobuco: Season the 4 thick slices of veal shank bone with salt, pepper and corn oil
• 7
  Dip the shanks in white flour then roast them on a hot pan
• 8
  Once the shanks are roasted, place them in a tray with some celery, onion and carrots, some fresh garlic, chopped fresh plum tomatoes, mix herbs for flavor and cover the tray with aluminum foil
• 9
  Reheat the oven at 120 C. Place the tray in the oven for about 2 hours first, but every 30 minutes open the oven and add some vegetables stock, so that it will cook juicy and becomes tender
• 10
  Once done, remove the shanks from the sauce
• 11
  Blend the sauce with all the vegetables
• 12
  Cut the meat in chunky pieces and then add the blended sauce on top
• 13
  Procedure for Gremolata: Wash and dry the parsley, remove the leaves and finely mince until you have about 2 table spoon
• 14
  Combine all the ingredients in a bowl and season to taste with kosher salt and black pepper
• 15
  You can pound all the ingredients together with a mortar and pestle or just use the back of a spoon or the bottom of a glass.