Saffron Risotto

In a saucepan, heat 6 cups of chicken broth and add 1/2 tsp of saffron threads. Keep warm over low heat.

In a large, heavy-bottomed pot, heat 2 tbsp of olive oil over medium heat. Add 1/2 small finely chopped onion and cook until softened, about 5 minutes.

Add 1 1/2 cups of Arborio rice and toast for 2-3 minutes, stirring constantly.

Pour in 1/2 cup of dry white wine and cook, stirring, until absorbed.

Begin adding the warm broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.

Remove from heat and stir in 2 tbsp of butter and 1/2 cup of grated Parmesan cheese. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Serve immediately alongside the Osso Buco.