Gian Tony's Risotto For Osso Buco

Recipe Ingredients

1/3 lb	151g / 5.3oz	Butter
1 lb	454g / 16oz	Arborio rice
4 cups	948ml	Chicken stock
1 1/4 teaspoons	6.3ml	Saffron
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmigiano-Reggiano
		Chopped fresh parsley - for garnish

Recipe Instructions

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 Gian Tony's" (see recipe), sprinkle with Parmesan cheese and with chopped parsley.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9583) - from the TV FOOD - NETWORK

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