Risotto from milan

Chop the onion. Cut the winter carrot into slices and the celery in bows.

Heat the oil in a soup pot and fry the shanks for 3 minutes. Turn halfway. Add the carrot, celery and half of the onion and fry for another 3 minutes.

Add the water and the bouillon tablet and bring to the boil. Scoop the foam off for a clear broth.

Let the bouillon gently simmer for 1 hour and 30 minutes with the lid on the pan.

Sieve the broth, put it back in the pan and keep warm.

Put 3 tbsp warm stock and the saffron into a bowl.

Put the butter in a thick-bottomed pan and fry the rest of the onion for 1 min on low heat. Add the rice and cook for 3 minutes until the grains are glassy.

Add the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed.

Add the saffron stock and stir until it is absorbed.

Then add another dash of broth and repeat until the rice is al dente. This takes about 20 minutes. Turn off the heat.

Stir in the rest of the butter and cheese just before serving.