Preparation

Coat the ossobucos in flour and brown in a pan with a knob of butter.
Add the sliced onions, a glass of wine and a cup of broth, leaving to cook on a low heat for about 1 hour and adding more broth if required.

When cooked, add the “gremolata”, made by finely chopping 1 garlic clove, a bunch of parsley and the rind of a lemon.

Make the risotto by toasting the rice in a pan with a drizzle of oil for a few minutes, then adding a glass of wine and two ladlefuls of hot broth.

Continue cooking for 15 minutes, adding ladlefuls of hot broth and mixing. Two minutes before the end, add the saffron.

When cooked, remove from the heat and melt a knob of butter into the risotto, with grated Grana Padano Riserva.
Serve the risotto with the ossobuco and a bit of the cooking broth.