Finely slice 3 Tropea red onions, reserving the green parts of the onions for the green onion cream.

Melt 40 g of butter with 15 ml of extra-virgin olive oil in a large frying pan over medium heat.

Add the sliced onion and cook until softened and lightly caramelized, about 10 minutes.

Season the veal ossobuco with salt and black pepper.

Add the veal ossobuco to the pan and brown it well on every side.

Pour 200 ml of dry white wine into the pan and simmer until the alcohol smell has evaporated.

Add the tomato passata and cover the pan with a lid.

Simmer the ossobuco over medium-low heat for 60 minutes, turning it once halfway through cooking.

Bring water to a boil in a saucepan and blanch the reserved green onion parts for 5 minutes.

Transfer the blanched onion greens to ice water to stop the cooking and preserve their color.

Blend the cooled onion greens with fresh basil, 15 ml olive oil, salt, and black pepper until completely smooth.

Keep the vegetable broth hot in a saucepan over low heat.

Toast the Carnaroli rice in a dry saucepan with a pinch of salt for 2 to 3 minutes, stirring constantly.

Pour in the remaining 200 ml dry white wine and stir until it has nearly evaporated.

Add hot vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.

Cook the rice until creamy and al dente, about 16 to 18 minutes.

Remove the cooked ossobuco from the sauce and carefully extract the bone marrow from the bones.

Finely shred the cooked veal meat, keeping the marrow whole for plating.

Blend a portion of the ossobuco tomato sauce until it forms a smooth sauce cream.

Remove the cooked risotto from the heat and stir in the remaining 110 g butter.

Fold the grated Parmigiano Reggiano into the risotto until glossy and creamy.

Spoon the risotto onto two serving plates and place the reserved marrow in the center of each portion.

Top with shredded ossobuco and garnish with the green onion cream and ossobuco tomato sauce cream.