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Gian Tony"S Risotto For Osso Buco
Ingredients
- 1/3 lb butter
- 1 lb arborio rice
- 4 c. chicken stock
- 1 1/4 tsp saffron Salt to taste Freshly-grnd black pepper to taste Parmigiano-Reggiano Minced fresh parsley for garnish
Directions
- In a saucepan heat butter over low heat. Add in rice and 2 c. chicken stock. Cook for 16 to 18 min, stirring, adding more of the stock as needed. Add in saffron to 1/2 c. of stock, dissolve and add in to risotto when almost done.
- Plate with "Osso Buco Gian Tony's" (see recipe), sprinkle with Parmesan cheese and with minced parsley.
- This recipe yields 4 servings.
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