Risotto Milanese Style

• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 oz diced pancetta
• 1 cup chopped yellow onions
• 1/2 tsp salt
• 1/4 tsp white pepper
• 12 turns fresh ground black pepper
• 1 lb risotto
• 6 cups beef stock
• 1/2 tsp saffron threads
• 2 tsp chopped garlic
• 1/4 cup heavy cream
• 1/2 cup grated parmigiano-reggiano cheese

1. Over medium heat, in a large Saute pan, heat the olive oil and 1 Tbsp 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.
2. Add saffron and garlic to the stock and bring to just below boiling.
3. Stir the stock into the risotto one ladle at a time, stirring constantly, until rice is slightly al dente and creamy. Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.
4. 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.
5. Adapted from Emeril Lagasse

olive oil, butter, pancetta, yellow onions, salt, white pepper, ground black pepper, risotto, beef stock, threads, garlic, heavy cream, cheese

Taken from www.epicurious.com/recipes/member/views/risotto-milanese-style-1215236 (may not work)