1/2 cup dry white wine 3/4 tsp saffron threads 4 cups chicken stock 30 gm butter 1 onion, finely chopped 1.5 cups arborio rice 20 gm butter, extra 60 gm freshly grated parmesan 12 pieces shank seasoned flour 2 tbsp olive oil 1 chopped onion 2 cloves garlic, crushed 2 tins peeled tomatoes, undrained and mashed 1/2 cup dry white wine 2 bay leaves 1 tsp dried oregano 1 cup beef stock
Bring stock to boil in a saucepan, reduce heat and leave at a gentle simmer while making risotto.
Melt the butter in a heavy saucepan, cook onion over medium heat for 5-8 minutes, or until soft. Add rice and stir to coat completely and lightly toast. Add 1 cup simmering stock and stir over medium heat until all liquid is absorbed. Add remining simmering stock 1/2 cup at a time stirring constantly and allowing each addition of stock to be absorbed before adding the next, and adding saffron/wine liquid after half of stock is added, until the rice is tender but firm to the bite and risotto is creamy.
Stir in butter and parmesan, and season to taste with freshly ground black pepper. Serve immediately with osso buco sprinkled with mixed gremolata ingredients.
1/2 cup chopped parsley 1 clove garlic, chopped finely grated rind of 1 lemon