Gian Tony's Risotto for Osso Buco |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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