Creamy Saffron Risotto
Risotto alla milanese, the traditional accompaniment to osso buco, is flavored with saffron, which is the world's most expensive spice. The deep-red filaments are the dried stigmas of a variety of crocus and they're harvested exclusively by hand. Each crocus has three stigmas and it takes more than 14,000 to make one ounce of saffron. More Risotto Recipes
The risotto can be prepared through Step 2 (with all but the last 2 cups of stock added) and kept at room temperature for 1 hour. Bring the risotto to a simmer over moderately high heat, stirring constantly. Stir in the reserved 2 cups of stock and cook until the risotto is creamy before proceeding.
This hearty, fragrant risotto pairs well with a crisp, dry white like a Sardinian Vermentino.