Ossobuco alla Milanese with Yellow Risotto

To prepare Ossobuco alla Milanese with yellow risotto first soak saffron pistils in 1.7 oz of water 1 for at least 5 hours. Then start preparing the broth. Take the chicken wings, place them on a tray, and using a torch burn off any feathers 2; if you don't have a torch, you can move the wings closer to the flame of the stove using kitchen tongs. At this point, transfer them to a rather large pot, add about 0.8 gallons of water 3

and bring to a boil for 2-3 minutes 4. Then drain the wings, rinse them 5 and also rinse the pot. This way, you'll get a more delicate broth. Wash celery, carrots, onions, and parsley; then, without peeling them, cut them into coarse pieces 6.

Put the wings and vegetables back into the clean pot 7, add black pepper 8 and a small bay leaf 9.

Then also pour in the coarse salt 10; it's important to weigh it well since the broth, as it reduces, will be what gives flavor to both the risotto and the ossobuco. Add the remaining 0.8 gallons of water 11 and cover with a lid 12, light the fire and let it cook with the lid on for about 45 minutes over moderate heat.

After this time 13 strain the broth 14; you should obtain about 0.8 gallons (2 for the ossobuco and 1 for the risotto), if not, add some more natural water 15.

Now proceed with preparing the ossobuco. Take an onion and, without peeling it, cut it first in half and then into slices 1. In a very hot pan pour half of the oil, add the onion 2 and let it sauté until it is well caramelized and golden 3.

Deglaze with white wine 4, wait for it to evaporate completely and turn off the heat 5. Place the ossobuco on a chopping board and using a sharp knife make 3 cuts on each side of the connective tissue 6; this way, they will not curl up during cooking.

Take another pan, heat it on the fire and pour in the remaining oil 7. Then add the ossobuco 8 and let them brown for at least 2-3 minutes without moving them. When they are well browned, turn them 9

and let the other side brown for a couple of minutes. Then transfer the ossobuco to the pan with the onions 10 and put it back on the fire. Add about 1 quart of broth 11 and add the already chopped rosemary inside the broth, without putting it directly on the meat 12.

Cover with a lid 13 and let it cook over moderate heat for 35 minutes. Meanwhile, heat another pan well, pour the flour and when it is well toasted and golden 14 add it to the ossobuco, taking care to pour it always into the broth and never directly on the meat 15.

After the first 35 minutes, turn the ossobuco using a kitchen spatula 16; it's important to do this very gently to prevent the marrow, now cooked, from coming out. Also pour in the remaining quart of broth 17, put the lid back on and let it cook over moderate heat for another 35 minutes, until the meat is tender and falling off the bone, while the marrow is compact 18.

In the meantime, prepare the garlic chips. Take the garlic, cut the cloves in half and remove the core 1. To soften the garlic and reduce its aggressiveness, blanch it for 15 seconds in boiling water 2; repeat this operation 4 more times, changing the water in the pot each time. Then drain it and place it on a clean cloth 3.

Cut very thin slices lengthwise, being careful not to crush it (4-5). Then take another pan, add the olive oil and bring it to a temperature of 320°F. Then pour the garlic inside 6

and stir with a fork, or a skimmer 7, so that the slices do not stick together, until you get well-golden chips 8. Then drain them and transfer them onto a sheet of frying paper 9.

As soon as the ossobuco are cooked, transfer them onto a plate, leaving the sauce and onions in the pan and being careful not to damage the marrow 1. Place a strainer over a bowl and filter the sauce, lightly pressing the onions with a spatula in order to release all the flavors 2. Pour the cooking liquid back into the pan 3.

Turn on the flame and as soon as it starts to boil, add the butter 4, stirring thoroughly until the sauce has thickened. Then turn off the fire 5 and transfer the ossobuco back into the pan 6.

Using a spoon, pour the sauce over the meat 7 so that it absorbs as much as possible. Arrange the garlic chips on the ossobuco, about 3 on each 8. Add the grated lemon zest 9, making sure to take only the yellow part.

Then finely chop the parsley at the moment 10 and add it to the pan 11. Cover with a lid 12 and let them rest next to the stove.

Now take care of the cooking of the yellow risotto. Peel the onion and slice it 1, then transfer it to a small saucepan along with about 1.8 ounces of butter 2 and about 2/3 cup of water 3.

Place the saucepan on the fire for about 15 minutes 4 and then blend everything with an immersion blender 5 until you get a cream 6; this will prevent fats from burning during the cooking of the risotto.

Pour the rice into a hot pan 7 and toast it. When it has changed color and is very hot, deglaze with white wine 8 and let it evaporate completely. Then add about 2 cups of hot broth 9 and stir. During the first 5 minutes, no additional broth should be added.

Add the blended onion 10 and let the risotto simmer without stirring too much. Add broth as needed 11, keeping in mind that within 13 minutes, all of it should be added. When there are 2 minutes left to the cooking of the risotto, add the saffron 12.

Mix everything and cream off the heat by adding the remaining 1.4 ounces of butter 13 and stirring. Then add the Parmigiano Reggiano cheese 14 and stir again 15.

Transfer the just-cooked risotto to one side of the plate 1, then place an ossobuco so that part of it rests on the rice 2, finish with a bit of the sauce and serve your Ossobuco alla Milanese with yellow risotto 3.