I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free to change it up & do it the traditional way! I love the saffron in the rice. When buying saffron, make sure you buy the “threads” and not powdered. Spain’s saffron is excellent & if you can get it so is the saffron from San Gimignano in Italy. I like to use Parmigiano but Grana Padano will also be very good.
Makes 3 – 4 Servings
½ medium onion, finely chopped
1 Tbsp. each EVO & unsalted butter
1 cup risotto rice**
2 cups chicken stock**or tinned low/no salt chicken broth
1 cup dry white wine
1/16 to 1/8 tsp. saffron threads
½ bay leaf
½ clove garlic, minced
½ tsp. salt
1/8 tsp. freshly ground black pepper
To Finish The Rice: add 2 Tbsp. unsalted butter & 2 Tbsp. freshly grated Parmigiano-Reggiano.
Preheat the oven to 325 F.
Add the saffron to the wine & set aside. Bring the chicken broth & keep warm. In an ovenproof pot, melt the butter with the EVO over medium to medium-low heat until hot. Add the minced onion & sauté until transparent, approximately 8 minutes. Add the minced garlic & stir for a minute, then add the rice & stir until it is coated with the butter & oil and the very tips of the rice grains begin to look transparent. Add the wine, stirring for a moment, followed by the broth, bay leaf, salt & pepper. Fit a piece of tin foil over the pot & top with the lid. Place in the oven and cook without looking, for 20 minutes; check & if the rice is still slightly creamy, it will be done. If not, replace foil & lid and return to the oven for a further 5 minutes. Remove from the oven, stir in the 2 Tbsp. butter and 2 Tbsp. Parmigiano-Reggiano.
**If you would like to read about rice for risotto, please go to Phyllis’ Kitchen/Cooking Tips.
**If you would like to make your own homemade stock, please to go Making Stock.