Directions:
- Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.
- Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock.
- Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes.
- Simmer the risotto for 18 minutes, stirring constantly.
- Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.
- Spoon the risotto in the center of four large plates. Lay one osso buco on top of each plate. Spoon the sauce over the top. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.08 Kcal (921 kJ) | ||
| Calories from fat | 118.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 30.37mg | 10% | |
| Sodium | 856.17mg | 36% | |
| Potassium | 450.63mg | 10% | |
| Total Carbs | 15.63g | 5% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 9.41g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 797.2mg | 80% | |
| Amount Per 100 g | |||
| Calories | 78.69 Kcal (329 kJ) | ||
| Calories from fat | 42.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 20% | |
|---|---|---|---|
| Cholesterol | 10.86mg | 10% | |
| Sodium | 306.13mg | 36% | |
| Potassium | 161.12mg | 10% | |
| Total Carbs | 5.59g | 5% | |
| Sugars | 1.25g | 14% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 3.37g | 19% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.4mg | 39% | |
| Calcium | 285mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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