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

Instructions

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.