Saffron leaf

veal osso buco (shanks) • About 3 1/2 tablespoons butter (50 grams) • All-purpose flour, • dry white wine • About 4 cups vegetable broth (1 liter) • Salt and pepper, to taste • small bunch fresh parsley • Zest of 1/2 lemon • garlic • Carnaroli rice (320 grams) • saffron threads • softened butter (100 grams) •

risotto rice or Carnaroli (about 180 grams) • vegetable broth (about 1/2 liter) • saffron • lactose-free butter (about 60 grams) • extra virgin olive oil • medium white onion or 1 small onion • grated Parmesan or Grana Padano, aged (about 50 grams) • bacon, cut into strips (about 1.75 ounces or 50 grams) • white wine (about 40 ml) • Parsley leaf for garnish (optional)

scallops with roe • spinach leaves • thin slices of cured pork fat (lardo) • olive oil • turn freshly ground black pepper • salt • Saffron threads,

Leftover pea risotto • eggs • mozzarella (about 50 grams) • Breadcrumbs • Cornmeal • plain Greek yogurt (about 100 grams) • Paprika • Saffron • mint leaves

water (3 liters) • celery stalks • white onions • carrots • bay leaves • Salt, to taste • veal shanks (about 3 1/2 lbs or 1.6 kg) • white onions • butter (30 grams) • dry white wine (2 glasses) • Salt, to taste • Pepper, to taste •

For the risotto: • Vialone Nano rice (about 1 kg) • Saffron • Vegetable broth • onion • Parmesan cheese • butter (about 40 grams) • For the ossobuco: • shallots • carrots (about 500 grams) • celery stalk • veal shanks (about 2.5 kg) •

Carnaroli or Vialone Nano rice • butter • saffron • to taste salt • ground pork • ground beef • onion • carrot • celery stalk • bay leaves • – 3 cloves • extra virgin olive oil •