Osso Buco with Saffron Rice Cream and Dark Chocolate

For the risotto: butter and onions and a glass of milk, cook the rice for half an hour by adding warm water. Pass the mixture through a blender or with children, annealing in a pan with 150 grams of mozzarella, when it will be mixed to a sachet of saffron. Prepare the dish in this way: Place the risotto in the center and spread it slowly stirring the pot with his hands, the powdered cocoa at the center of the sauce and then laid the osso buco.

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