Heat the butter and oil until sizzling in a large frying pan. Add the onion and leek, and cook gently for about 5 minutes without browning the onions.
Season the flour and toss the veal in it, then add them to the pan and cook over high heat until they brown.
Gradually stir in the wine and heat until simmering. Cover the pan and simmer for 1½ hours, stirring occasionally, until the meat is very tender.
Use a draining spoon the transfer the veal to a warm serving dish. Then boil the sauce rapidly until reduced and thickened to the desired consistency.
Make the risotto about 30 minutes before the end of the cooking time for the veal. Melt the butter in a large pan and cook the onion until softened.
Stir in the rice to coat all the grains in butter. Add a ladleful of boiling chicken stock and mix well. Continue adding the boiling stock a ladleful at a time, allowing each portion to be absorbed before adding the next. The whole process takes about 20 minutes.
Pound the saffron threads in a mortar, then stir in the wine. Add the saffron-scented wine to the risotto and cook for a final 5 minutes. Remove the pan from the heat and stir in the Parmesan.
Spoon some risotto onto each plate, then add some veal. Serve immediately.
