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.
Recipe courtesy of Tony Catarinichia