To begin, place the veal bones or trimmings in a pot with onions, carrots, celery, bay leaves, peppercorns, and water. Simmer gently for 2 hours, skimming impurities. Strain and keep warm. Move to cooking the veal.

In a wide heavy pot, heat olive oil over medium heat. Add veal cubes and sear until lightly browned. Season with salt. Transition to adding aromatics.

Stir in finely chopped onions, carrots, and celery. Cook slowly until softened and fragrant, around 10 minutes. This base builds the depth of flavour. Continue to deglaze.

Pour in the white wine and stir, scraping the bottom of the pot to release caramelised bits. Allow the alcohol to evaporate before proceeding to rice.

Stir in the rice, coating each grain with the veal and aromatics. Toast for 2–3 minutes until the rice turns slightly translucent at the edges. Move to adding stock.

Ladle in hot stock one portion at a time, stirring continuously until absorbed before adding more. This slow process creates the creamy consistency. Continue for 25–30 minutes.

Lower the heat and allow the risotto to bubble softly, stirring often. Keep adding stock until the rice is tender yet al dente, and the veal pieces are meltingly soft. Transition to finishing.

Turn off the heat. Stir in butter and grated cheese until glossy and rich. Adjust salt to taste. Rest briefly before serving.

Spoon the risotto into warm bowls, garnish with parsley, and serve immediately. Presentation tip: Pair with crusty bread and a glass of Dalmatian white wine for full authenticity.