(see also Osso Bucco)
5 CUPS CHICKEN STOCK
1 TEASPOON SAFFRON THREADS
2 TBSP OLIVE OIL
2 TBSP BUTTER
1/2 CUP FINELY CHOPPED ONION
1-1/2 CUPS CARNAROLI RICE
1/4 CUP GRATED PARMESAN CHEESE
SALT and FRESHLY GROUND PEPPER TO TASTE
USE SPECIAL ITALIAN SHORT GRAIN RICE TO MAKE RISOTTO. THE OVAL, PEARL-LIKE SHAPE ABSORBS THE STOCK, SWELLS UP AND IS SLIGHTLY CHEWY AND CREAMY AT THE SAME TIME. THE FINEST RICE FOR RISOTTO IS CARNAROLLI, AVAILABLE AT SOME ITALIAN MARKETS AND GOURMET SHOPS, BUT BOTH ARBORIO AND SUPERFINO ARE EXCELLENT TOO. TO SERVE AS A FIRST COURSE, MOUNT THE RISOTTO IN SOUP PLATES AND SPRINKLE WITH PARSLEY.
Bring stock to simmer on stove. Remove 1 cup, and add saffron to it.
Heat a large heavy pot on medium heat. Add olive oil and 1 TBSP butter. Stir in onions and sauté for 1 minute. Add rice and sauté until grains are coated with oil, about 2 minutes.
Add 1 cup stock, cooking and stirring until the liquid is nearly absorbed. Continuing adding stock in 1/2 cup quantities, stirring frequently, until rice is creamy with a slight bite in the center, about 20 minutes. Add the saffron-flavoured stock near the end.
Remove from heat and stir in remaining 1 tablespoon butter and parmesan cheese. Season well with salt and pepper. Serve with osso bucco.