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Ossibuchi

the shanks with risotto alla Milanese, a dish is highly spectacular. When you take them on the table lying on top of a mountain of golden rice, the way God made you in the mouth-watering and if they come to me I do not like meat .... The osso buco with this type of cooking is tender like butter and melts in your mouth and is a tasty meat because muscular. I do them often because my husband has lived many years in Milan and he loves this dish because it made him and his mother reminds him of his years there, and even when he happens to go to work in these parts is not without eating them.

Serves 2:

veal shanks, 4 medium-small (fateveli cut at the moment)
1 liter and a half of broth
flour for dusting the shanks
250 grams of good butter
300 grams of rice quality, I use the Carnaroli Cascine Orsine think that's the top 250

butter broth, as above
bone, a spoon
saffron, generous

Wash the shanks, remove the external parts of the ugliest, carve the outside edge while cooking because they withdraw and make a bad effect, flour and place it into a pan where you have already put the butter to melt (if you have any problems with the butter, you can make ghee, the clarified butter that is, after this treatment the butter does not hurt anymore). Brown the shanks well
turning a few times gently to turn them using a caliper (not pierced the meat during cooking never loses its liquid), when they are ready to cover them with boiling broth, the broth should be covered, if anything were to withdraw too much yet, but I need to add more boiling water. If the broth is Remember that when you put salty salt!, cover with lid and lower the heat, are cooked in an hour. They must remain with that sauce that forms the flour with butter and broth.
The risotto. Butter in a saucepan or skillet with high sides, at this point also put the bone, the equivalent of a spoon, let it melt without burning well, put the broth to heat, toast the rice in another pan (the rice is toasted on the stove in a pan without any seasoning, twirling the pan does not burn, so it gives off all its flavor) and when ready pour into the pan at this point begin to add small quantities of hot broth, Keep the flame low and cover, continue to add broth as the previous one has been absorbed. In the last ladle of broth put the saffron (which you decide, the important thing that is of good quality) turn off the heat, put another piece of butter and parmesan, turn and leave it for several minutes. Prepare the dish, I put the rice and all around the shanks in half, or a beautiful mountain of rice and the shanks over with their sauce wonderful. Bon appetit!