Osso buco with risotto and gremolata

Risotto

• Dissolve your bouillon cube in boiling water and keep it warm in a pot.
• Melt 30 grams of butter and your marrow (from your osso buco)  in a thick-bottomed sauté pan. It should have a large surface area so the liquid can evaporate more easily.
• Sauté the onions in the pan.
• They should not turn golden; they should become translucent—so be careful with the heat.
• Pour the contents of the pan through a sieve into a bowl.
• Return the fat from the bowl to the pan and add the rice.
• The rice should also turn translucent and almost shiny. Again, be careful not to use too high a heat as the rice should not turn golden.
• Add the wine and let it cook off.
• Then add 1 dl (or a ladle) of bouillon at a time. It should be almost completely absorbed each time before adding more liquid.
• Make sure to stir constantly.
• Continue this way until there is almost no liquid left.
• When there are a few minutes left, add your saffron and give it a couple of minutes.
• Then turn off the heat and add the Parmesan cheese and the rest of the butter.
• Taste and optionally season with salt, lemon juice, lemon zest, or balsamic vinegar.
• Let your risotto rest for a couple of minutes before serving.
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• Rinse your parsley and make sure it is dried well before you start.
• Grate the zest of 1/2 organic lemon (they are untreated) using a fine grater. Be careful not to include the white part, as it is bitter.
• Peel your garlic and cut it into large pieces.
• Blend everything together, preferably with a mini chopper or a chef's knife.
• Once everything is well combined, it is ready to serve.
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• Our osso buco was about 4 cm thick and dry-aged for 60 days. Therefore, one slice was enough for 2 people. Normally, I would eat 1-2 slices of 3 cm each when the meat is "regular" wet-aged.
• This recipe is made in a cast-iron pot on the stove, but it can also be made in the oven or in a roasting pan. 
• Start by cutting into the tendons at the edges of the meat; this ensures that it doesn't curl up and cooks evenly.
• Mix salt and flour on a small plate and coat the meat in it. This helps the meat form a crust and thickens the sauce afterward.
• Heat butter and oil and place the meat inside to form a crust.
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• When you turn the meat, add the tomato paste to "brown" it.
• Peel the vegetables and cut them into smaller pieces.
• Place them in the pot and let them gain a little color.
• Add red wine, water, and a bouillon cube, making sure the meat and vegetables are covered with liquid. If not, add a little more water or wine.
• Put the lid on and turn the heat down to low.
• The meat now takes care of itself and needs at least 2.5 hours, but preferably up to 4 hours.
• When the meat is done, remove it from the pot and blend the sauce thoroughly with an immersion blender. The vegetables and the flour help to thicken it.
• Let it cook down a bit more if necessary.
• Season with salt, pepper, balsamic vinegar, and optionally lemon juice.
• You can add a bit of cream to the sauce if you feel it needs it.
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• Place the risotto on one side of the plate and the meat with the sauce on the other side. Sprinkle gremolata on top of the meat and serve immediately.
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