Saffron risotto with osso buco and gremolata

Serves 4 Prep time 20 mins, cook 1 hr 45 mins "Our version of the risotto alla Milanese is topped with a paper-thin saffron wafer."

Preheat oven to 140C. Bring saffron and 240ml water to the boil in a small saucepan. Whisking continuously, add rice flour and cook, stirring occasionally, until thick (1-2 minutes). Cool to room temperature, then spread 1 tbsp mixture into a 12cm round on a baking tray lined with baking paper. Repeat to form 4 rounds. Bake until dry (30-40 minutes), cool completely on trays, set aside.

For osso buco, increase oven to 160C. Heat oil in a casserole over medium-high heat, add osso buco and cook, turning once, until golden (3-5 minutes each side), remove and set aside. Add onion and saut until starting to soften (3-5 minutes), add wine, tomato and bay leaf and bring to the simmer, add osso buco, cover and roast until meat is tender (1-1½ hours). Remove veal, coarsely shred meat (reserve bones and meat separately) and set aside. Simmer braising liquid over medium heat until reduced by two-thirds (25-30 minutes), return meat to braise, set aside and keep warm. Place marrow bones on a heatproof tray and set aside.

Meanwhile, for saffron risotto, heat oil in a saucepan over medium heat, add shallot and saut until tender (2-3 minutes). Add rice and saffron, stir to lightly toast (2 minutes), then gradually add stock, one ladleful at a time, adding more as it is absorbed, until rice is tender and creamy (25-30 minutes). Add parmesan, season to taste and keep warm.

Meanwhile, for gremolata, combine all ingredients in a bowl and refrigerate.

Preheat a grill over high heat. Divide osso buco among 4 ovenproof serving dishes, top with saffron risotto and grill until golden (3-5 minutes). Warm marrow bones under grill (2-3 minutes), serve hot topped with gremolata, with risotto topped with saffron wafers.