Risotto With Ossobuco

Preparation:

Preparation: Preparation of the shanks: Flour the shanks and fry them in a pan that can hold them all by measure; when gilded, sprinkle them with white wine and let it evaporate. At this point add water to cover them and 1/2 stock cube, and cook over medium heat for about 1 hour. In the meantime prepare the risotto: Fry the sliced onion in a veil of butter, then pour the rice, toast it for a minute in the butter, deglaze it with a little white wine, and then cook it by gradually adding the broth made with the leftover stock cubes (1 and 1/2). When cooked, add 1 packet of saffron and a knob of butter to the risotto. For the shanks, add a mixture of lemon zest and parsley to the pan. Serve the rice sprinkled with the ossobuco sauce and the ossobuco together, piping hot.