Risotto alla Milanese with Ossobuco Ragu

Prepare the Ossobuco Ragu

1. Preheat oven to 325°F (160°C).
2. Season ossobuco generously with salt and pepper. Tie twine around the shanks to help them hold their shape.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear ossobuco on all sides until golden brown. Remove and set aside.
4. Add chopped onion, celery, and carrot to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half.
6. Return the ossobuco to the pot. Add beef broth, crushed tomatoes, and bay leaf. The liquid should come about halfway up the shanks.
7. Bring to a simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
8. Once cooked, remove the ossobuco from the pot. Discard the bay leaf. If desired, shred the meat off the bones and return it to the sauce, or serve the shanks whole.
9. Taste the sauce and adjust seasoning with salt and pepper. Keep warm.

Make the Risotto alla Milanese

1. In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tbsp of butter over medium heat. Add the shallots and cook until softened and translucent, about 3-5 minutes.
2. Add the Arborio rice to the saucepan and stir for about 2 minutes, coating the grains in butter and toasting them slightly. The edges of the grains should look translucent.
3. Pour in the 0.5 cup of white wine and stir until it is completely absorbed by the rice.
4. Add the steeped saffron and its liquid. Stir well.
5. Begin adding the hot beef broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Remove the risotto from the heat. Stir in the remaining 2 tbsp of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Assemble and Serve

1. To serve, ladle the creamy risotto alla Milanese into shallow bowls.
2. Spoon a generous portion of the ossobuco ragu over the top of the risotto. If serving ossobuco shanks whole, place one shank on top of each serving.
3. Garnish with extra grated Parmesan cheese, if desired.