Recipe courtesy of Tony Catarinichia
Show: Cooking Live
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings

Ingredients

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.

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