Risotto alla Milanese con Ossobuco Gremolata

1.In a saucepan, bring the beef broth to a simmer and keep it warm over low heat.

2.In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the Arborio rice to the pot, stirring to coat the grains with oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent.

5.Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm beef broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

7.In the last few minutes of cooking, add the saffron threads to the risotto, stirring to incorporate the color and flavor.

8.Once the risotto is creamy and cooked, remove it from the heat and stir in the remaining butter and grated Parmigiano Reggiano. Season with salt and pepper to taste. Cover and let it rest for a couple of minutes while you prepare the ossobuco.

9.In a separate pan, heat the remaining olive oil over medium-high heat. Season the ossobuco with salt and pepper, then sear them for about 4-5 minutes on each side until browned.

10.Lower the heat and add a splash of broth to the pan, cover, and let the ossobuco simmer for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.

11.For the gremolata, mix together the lemon zest, minced garlic, and chopped parsley in a small bowl.

12.To serve, spoon a generous portion of the risotto onto each plate, top with a piece of ossobuco, and finish with a sprinkle of gremolata for a fresh contrast.