Easy Italian Recipes

 MAKES 6 servings

- 7-8 cups (56-64 fl oz/ 1.75-2 I) beef stock
- 1/4 cup (2 fl oz/60 ml) olive oil
- 1/2 cup (21/2 oz/75 g) finely chopped yellow onion
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fl oz/250 ml) dry white wine, at room temperature
- 2 pinches of saffron threads
- 4 tablespoons (2 oz/60 g) unsalted butter
- 1 cup (4 oz/125 g) grated Parmigiano-Reggiano cheese
- Sea salt and freshly ground pepper

Saffron imparts its unique color and aromatic taste to this classic accompaniment to osso buco. For the best flavor, buy saffron threads (the stigma of a variety of crocus), rather than saffron powder, and check the date on the package to make sure that it has not been on the shelf too long. The subtle flavor of the spice dissipates after just a few months.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about
3 minutes. Add the wine and stir until completely absorbed.
Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz/60 ml) stock and add the saffron to it.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, add the saffron-infused stock. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.
Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper. Transfer the risotto to a warmed platter and serve at once.

Buon appetito !