Ingredients Jump to Instructions ↓

  1. 1/3 lb 151g / 5 1/3oz Butter

  2. 1 lb 454g / 16oz Arborio rice

  3. 4 cups 948ml Chicken stock

  4. 1 1/4 teaspoons 6 1/3ml Saffron Salt - to taste Freshly-ground black pepper - to taste Parmigiano-Reggiano Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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