Recipe courtesy of Tony Catarinichia

Gian Tony's Risotto for Osso Buco

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. Plate with Osso buco, sprinkle with Parmesan cheese and with chopped parsley.