My mom is having a dinner party and wants to serve risotto with her osso bucco but doesn't want to have to babysit it on the stove away from her guests (I am out of town, otherwise I would help). Has anyone made risotto ahead of time and held it for service? Ideally, she wants to do this about four hours before serving.
Can she par-cook it and add stock before serving?
If that is a no, what other ideas do you have for the veal shank?