Batch numero uno... (ran out of time on the gremolata though... next batch!). I did have to add a bit of roux at the end to thicken the sauce (I also strained the herbs/aromatics). Next time I will probably make a bit of roux at the beginning before the meat is put in the oven.
I'm very pleased with the Osso Buco, but the Risotto alla Milanese needs some work. The texture of the rice and creaminess is perfect (I make risotto on a regular basis), but I need to work on the flavor balance a bit. Maybe I just didn't salt it early enough today. It was good, but not up to par with the Osso Buco. Could be that my recipe is crap too...
Here is what I used for the Risotto alla Milanese...
Risotto alla Milanese
1/4-C Extra Virgin Olive Oil
6oz Onion - Minced
2-C Arborio Rice
1-C Dry White Wine
7-C Chicken Stock
3/4-t Saffron Threads (~0.5g)
1-C Freshly Grated Parmesan Cheese
Kosher Salt & Freshly Ground White Pepper
Have to conk out for work tonight. I'll stop back tomorrow.