Gian Tony's Risotto for Osso Buco

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings

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
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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