Categories: Vegetarian *eliminate the bone marrow and replace the meat broth with vegetable broth Saffron risotto is a traditional accompaniment to ossobuco. The broth used in making risotto needs to be hot otherwise it increases the cooking time and the correct texture is not achieved. There are many stories associated with the origin of this dish but perhaps the most interesting one is related to the construction of the Duomo in Milano. In1574, a master glassmaker was creating a masterpiece window, Saint Helena. His assistant was nicknamed �Saffron� because he used saffron to colour the glass, creating a distinct effect. One day the master glassmaker was joking with his assistant saying, �I see you will even put saffron in the risotto.� At that time, the master glassmaker�s daughter was marrying a wealthy merchant. During the wedding banquet, four valets appeared holding large pots of golden risotto, flavoured with saffron. Saffron, the assistant, had asked the chef to prepare it as a wedding gift. The saffron risotto was extremely popular and became fashionable throughout Milano.