- Total: 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.
