The perfect accompaniments to veal osso buco. You'll find the recipe for osso buco (and this risotto and gremolata) on page 129 of our cookbook, Meatsmith: Home Cooking for Friends & Family. 

Ingredients

Risotto Milanese (Saffron Risotto)
700ml good-quality chicken stock

80g diced unsalted butter

1 tablespoon olive oil

1/2 onion, finely diced

200g vialone nano rice (see note below)

A splash of white wine

Good pinch of saffron

90g grated Grana Padano

salt, to season

Gremolata
1 garlic clove, finely chopped

Finely grated zest of 1 lemon

3 tablespoons flat-leaf (Italian) parsley leaves, finely chopped

To make the gremolata:
While the osso buco is cooking (or warming), mix all the ingredients together and set aside. 

To make the risotto:
Heat the stock in a saucepan. Melt half the butter with the olive oil in a different saucepan over a medium-low heat, then add the onion and cook until soft. 

Stir in the rice until coated with the hot oil. Add the wine, stirring as it reduces, then add 250 ml (1 cup) of the hot stock and the saffron. Stir the rice frequently as it continues to cook and absorb the stock, adding more stock as it absorbs.

Once most of the stock has been added, taste the rice; it should be al dente, but if you prefer a softer grain, keep adding the stock until it is all used. Remove from the heat and add the remaining butter and parmesan, stirring well to melt the butter. Season with salt to taste. The risotto should be quite wet at this stage, like porridge, but if not, you can use a little hot water to loosen it up.

To serve:
Place the osso buco in the oven for 15 minutes to heat through. Sprinkle the gremolata over the osso buco and serve with the risotto.

Note:
Vialone nano is medium-grain rice variety that originates from lowlands of Veneto, Italy. It is perfect for risotto – during cooking, its high starch levels provide the dish with its signature creaminess, while its low water absorption allows the grains to hold their shape and retain some firmness.

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