Ossobuco:
1. Prepare the ossibuchi: Lightly score the edges of the meat to prevent curling during cooking. Lightly flour each piece, shaking off any excess.
2. Browning: In a large casserole dish, melt a knob of butter with a drizzle of olive oil. Brown the ossibuchi on both sides until a golden crust forms. Season with salt and pepper. Remove the meat and set aside.
3. Soffritto: In the same casserole dish, add a little more butter if needed. Add finely chopped carrot, celery, and onion. Sauté over low heat for 10 minutes.
4. Deglazing and cooking: Return the ossibuchi to the casserole dish. Deglaze with white wine and let it evaporate. Add hot broth until it reaches halfway up the meat. Cover and cook gently for about 1 and a half hours, turning occasionally and adding more broth if necessary.
5. Gremolada (at the end of cooking): Prepare a finely chopped mixture of parsley, garlic, and lemon zest. Add it in the last 5 minutes to infuse flavor.
Risotto:
1. Risotto base: In a casserole dish, melt a knob of butter with a little finely chopped onion. Sauté until translucent, without browning.
2. Toasting the rice: Add the rice (Carnaroli or Arborio). Toast over medium heat for 2 minutes, stirring: the grains should become shiny.
3. Deglazing: Deglaze with white wine and let it evaporate.
4. Cooking: Add hot broth a ladleful at a time, stirring often. After about 10 minutes, dissolve the saffron in a little hot broth and add it to the rice.
5. Mantecatura (Creaming): At the end of cooking (15–18 minutes total), turn off the heat. Cream with butter and Grana Padano (or Parmigiano). Adjust salt to taste.
