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FOR THE OSSIBUCHI
FOR THE GREMOLADA
FOR THE RISOTTO
FOR THE OSSIBUCHI
Now proceed with preparing the ossobuco. Take an onion and, without peeling it, cut it first in half and then into slices. In a very hot pan pour half of the oil, add the onion and let it sauté until it is well caramelized and golden. Deglaze with white wine, wait for it to evaporate completely and turn off the heat.
Place the ossobuco on a chopping board and using a sharp knife make 3 cuts on each side of the connective tissue; this way, they will not curl up during cooking.
Take another pan, heat it on the fire and pour in the remaining oil. Then add the ossobucco and let them brown for at least 2-3 minutes without moving them. When they are well browned, turn them and let the other side brown for a couple of minutes. Meanwhile, heat another pan well, pour the flour and when it is well toasted and golden add it to the ossobuco, taking care to pour it always into the broth and never directly on the meat.
Then transfer the ossobuco to the pan with the onions and put it back on the fire. Add about 1 quart of broth and add the already chopped rosemary inside the broth, without putting it directly on the meat. Cover with a lid and let it cook over moderate heat for 35-45 minutes.
FOR THE GARLIC CHIPS
In the meantime, prepare the garlic chips. Take the garlic, cut the cloves in half and remove the core. To soften the garlic and reduce its aggressiveness, blanch it for 15 seconds in boiling water; repeat this operation 4 more times, changing the water in the pot each time. Then drain it and place it on a clean cloth.
Cut very thin slices lengthwise, being careful not to crush it. Then take another pan, add the olive oil and bring it to a temperature of 320°F. Then pour the garlic inside and stir with a fork, or a skimmer, so that the slices do not stick together, until you get well-golden chips. Then drain them and transfer them onto a sheet of frying paper.
TO FINISH THE OSSIBUCHI WITH THE GREMOLADA
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. Place a strainer over a bowl and filter the sauce, lightly pressing the onions with a spatula in order to release all the flavors. Pour the cooking liquid back into the pan.
Turn on the flame and as soon as it starts to boil, add the butter, stirring thoroughly until the sauce has thickened. Then turn off the fire and transfer the ossobuco back into the pan.
Using a spoon, pour the sauce over the meat so that it absorbs as much as possible. Arrange the garlic chips on the ossobuco, about 3 on each. Add the grated lemon zest, making sure to take only the yellow part.
Then finely chop the parsley at the moment and add it to the pan. Cover with a lid and let them rest next to the stove.
FOR THE YELLOW RISOTTO
Now take care of the cooking of the yellow risotto. Peel the onion and slice it, then transfer it to a small saucepan along with about 1.8 ounces of butter and about ⅔ cup of water.
Place the saucepan on the fire for about 15 minutes and then blend everything with an immersion blender until you get a cream; this will prevent fats from burning during the cooking of the risotto.
Pour the rice into a hot pan and toast it. When it has changed color and is very hot, deglaze with white wine and let it evaporate completely. Then add about 2 cups of hot broth and stir. During the first 5 minutes, no additional broth should be added.
Add the blended onion and let the risotto simmer without stirring too much. Add broth as needed, 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.
Mix everything and cream off the heat by adding the remaining 1.4 ounces of butter and stirring. Then add the Parmigiano Reggiano cheese and stir again.