Gian Tony's Risotto for Osso Buco
- 1/3 pound butter
- 1 pound arborio rice
- 4 cups chicken stock
- 1 1/4 teaspoons saffron
- Salt and pepper, to taste
- Parsley, for garnish
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 Tony Catarinichia
Recipe courtesy of Giada De Laurentiis