Gian Tony's Risotto for Osso Buco

Name: Gian Tony's Risotto for Osso Buco
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1/3 pound butter; 1 pound arborio rice; 4 cups chicken stock; 1 1/4 teaspoons saffron; Salt and pepper, to taste; Parmigiano-Reggiano; Parsley, for garnish

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Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Ingredients

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1/3 pound butter

1 pound arborio rice

4 cups chicken stock

1 1/4 teaspoons saffron

Salt and pepper, to taste

Parmigiano-Reggiano

Parsley, for garnish

Directions

In a saucepan melt butter over low heat. Add rice and 2 cups chicken stock. Cook for 16 to 18 minutes, stirring, adding more of the stock as needed. Add saffron to 1/2 cup of stock, dissolve and add to risotto when almost done.
Plate with Osso buco, sprinkle with Parmesan cheese and with chopped parsley.