Crispy saffron rice cake with leeks and braised “ossobuco”

Start with braising the meat plenty of time ahead as it requires a few hours.

Trim the shank slices with a small knife trying to remove the excess fat and connective tissue on the outer part and then rest in salt and pepper for 30 minutes.

Dust the ossobuco with flour and in a large pan heat the olive oil and start searing the meat 5 minute each side at high heat until golden. Move the meat onto a tray and in the same pan, fry the vegetables roughtly cut with garlic and onion, pour in the wine and season with salt and pepper

Put the ossobuco back in the pan, add a bouqhet garni (a bundle of herbs usually tied together with string and mainly used to prepare soup an stock) and leave to simmer gently on low heat for 2 hours checking and turning the meat regularly.

If the meat is super soft and nearly falling apart after two hours,  it means that is ready. Gently removed the ossobuco slices and place them on the side. Strain the cooking liquid into a clean pan to remove the herbs and vegetables and put the ossocubo back into the cooking sauce. You can either remove the bones or serve them as they are.

Move onto the risotto.

Gently fry the chopped onion in a small casserole dish with a drizzle of extra virgin olive oil and a pinch of salt for about 10-15 minutes on a low heat, until golden and caramelised. Keep to one side.

In a large casserole dish, start to toast the rice on a low heat with a pinch of salt, without adding oil or fat. This way, the heat reaches the core of each rice grain resulting in more uniform al dente rice. Keep stirring the rice, so that it does not catch on the bottom of the pan or burn. When the rice is very hot, pour the white wine in. Let the alcohol evaporate, set the cooking time to 15 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking.

Now you can add the cooked onion to the rice.

Halfway through the cooking, soak the saffron in a ladle of hot stock and let it dissolve for 1 minute. Now add the saffron flavoured stock into the risotto and continue to cook, it will progressively become more yellow and flavoursome.

Once the time is up, if you’re happy with the texture remove the risotto from the heat.

The next step is called “mantecatura” – with the right movements you can make the risotto creamier and increase its natural ooziness. Add the grated Grana Padano  cheese and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.

Pour the hot risotto into a large baking tray or cake tin and let it cool for a couple of hours until is very firm.

Now you can either cut the firm risotto with a ring into circles or keep it in a large cake-like shape.

Heat a non-stick frying pan and add a spoon of veg oil or clarified butter (butter for frying). Roast the risotto for 3 to 4 minutes on each side on medium heat until it creates a lovely crispy outer crust. Turn the rice cakes over with a spatula very gently as by getting hot again the risotto will become delicate to manage. Once golden on each side serve set aside and keep warm.

Now is time to cook the leeks. Cut into small pieces and rinse very well under running water. Boil in salted water for a couple of minutes and cool down to retain the colour. Heat a small pan and melt a knob of butter. Gently fry the leeks and season to taste.

Place the risotto cake onto the plate and add the cooked ossobuco on top with a generous ammount of meat sauce. Add the creamy leeks and serve  straight away.