|Extra light olive oil||1⁄2 Teaspoon (With A Dash Of Sesame Oil (1.25 Ml))|
|Onion||1 1⁄2 , peeled and coarsely chopped|
|Celery tops||1⁄2 Cup (8 tbs)|
|Carrots||1 Cup (16 tbs), chopped|
|Veal shank||1 1⁄2 Pound (680 Gm)|
|Water||2 Quart (1.9 Liter)|
|Arborio rice||240 Milliliter (1 Cup)|
|White wine||240 Milliliter, de-alcoholized (1 Cup)|
|Veal stock||1 Quart (944 Ml)|
|Freshly grated parmesan cheese||120 Milliliter (1/2 Cup)|
|Salt||1⁄4 Teaspoon, freshly ground|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Frozen peas||240 Milliliter, thawed (1 Cup)|
|Lemon zest||2 Teaspoon, minced|
|Sage leaves||4 , minced|
The Stock: Pour the oil into a large stockpot over medium heat, and saute the onion, celery and carrots for 3 minutes.
Add the veal shank, bay leaf, cloves and peppercorns; cover with the water, bring to a boil, reduce the heat and simmer 2 hours.
Skim off any foam that rises to the surface.
After 1 hour, add enough water to bring the liquid up to the original levelâ€”about 1 cup (236 ml).
Remove the veal shank, pull off the meat and set asideâ€”you should have 8 ounces (227 gm) of meat.
Strain the broth and remove the surface fat.
Pour the stock into a fat-strainer jugâ€”you should have about 1 quart (944 ml) of stock.
Pour it back into the stockpot and keep warm.
The Risotto: Pour the oil into a large heavy saucepan over medium heat and saute the onion for 2 minutes.
Add the rice and stir until well coated.
Pour in the wine, add the saffron and stir well, then let the wine be absorbed into the rice, stirring occasionallyâ€”(about 5 minutes).
When the rice seems dry, add enough hot stock to cover the riceâ€”about 1 cup (236 ml)â€”stirring and cooking until it's absorbed into the rice.
Continue the process of adding stock and stirring until all of it is absorbedâ€”about 30 minutes.
Add the cheese, salt and pepper and stir well.
Fold in the reserved veal.
Just before serving, stir in the peas and heat through.
To Serve: Divide among 4 dinner plates and sprinkle with the lemon zest and sage.