Gian Tony's Risotto for Osso Buco
- 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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