MILANESE RISOTTO WITH OSSOBUCO

First, we remove the marrow from the ossobuco, cut it into small pieces and set it aside.

Let's prepare a mince of onion, carrots and celery.

Place a drizzle of oil and the bay leaf in a saucepan with the butter.

We wash and pat the ossobuco dry with kitchen paper, then we flour them.

We place them in the pan with the soffritto and brown them on both sides over a high heat.

Season with salt and pepper, and deglaze with the wine. Add a ladle of broth, cover, and lower the heat.

Let it cook for about half an hour.

Add the tomato paste dissolved in a little water, add a couple of ladles of broth, mix and cover with a lid.

Let it cook for about 1 hour and a half, the meat should be soft and tender.

If necessary, add a few ladles of broth.

Meanwhile, let's prepare the gremolata.

finely grate the lemon peel and chop the parsley and garlic.

Collect everything in a bowl and mix with a teaspoon.

A few minutes before the ossobuco is cooked, add a little of the prepared gremolata.

Turn off the heat and keep warm.

In a pan, melt 30 g of butter with the previously set aside marrow and the chopped onion.

Let's brown until the onion becomes transparent and the fat from the marrow has melted.

Add the rice, toast it, and pour in a ladle of boiling broth.

Continue cooking the risotto as usual, adding a ladle of broth at a time and waiting for it to be absorbed before adding the next.

Before the end of cooking, add the two sachets of saffron dissolved in a ladle of broth.

Once the risotto is ready, stir in the remaining cold butter and grated Parmesan cheese.

We compose the plates by placing a portion of risotto and a very hot ossobuco on each one.

We serve the ossobuco alla milanese with the remaining gremolata.