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 Tonys" (see recipe), sprinkle with Parmesan cheese and with chopped parsley.

This recipe yields 4 servings.

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