This saffron risotto is the traditional pairing with veal Osso Buco. You can prepare this during the last 15-20 minutes of the Osso Buco’s cooking time
1/4 teaspoon saffron threads
1/2 medium onion, finely diced
1 cup Arborio rice
1 cup dry white wine
2-3 cups chicken stock
1/4 cup heavy cream
4 tablespoons unsalted butter (divided into 2 tablespoon pieces)
1/4 cup Parmigiana-Reggiano
You will also need:
Medium sauce pan
Crumble saffron threads into white wine until ready to use.
Melt 2 tablespoons of the unsalted butter in a medium sauce pan. Add onion and just a pinch of salt and pepper. Sautee onion in the butter on low heat until very soft and translucent (up to 10 minutes).
Add dry Arborio rice and cook until edges are transparent, but center is visible (around 3-4 minutes). Add wine/saffron mixture and cook until most of the wine is absorbed into the rice. Add chicken stock 1 cup at a time (or enough to barely cover rice) and cook slowly, and stirring frequently, until it is mostly absorbed. Repeat several times until the rice is cooked through, but still firm in the middle. When almost done, add heavy cream and allow to absorb.
Remove from heat and add remaining 2 tablespoons of butter and Parmigiana-Reggiano cheese. Season to taste with salt and pepper.