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.