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When making Osso Bucco I serve it over polenta or Risotto Rice.  This recipe is simple.

Serves 2:

Ingredients:

• 1 TBSP olive oil
• 1 cup risotto rice
• ½ onion, chopped
• 1 cup dry white wine
• 2 cups chicken or veal stock
• 1 TBSP butter
• ½ cup Parmesan cheese, grated

In a 2 quart saucepan with a lid, sauté the onions and rice in olive oil (8 minutes).  Add wine and 1 cup of stock, bring to a slight boil and then simmer and place a lid on the saucepan.   Keep an eye on it and when the liquid is almost absorbed add the last cup of stock.  Keep stirring until cooked al dente.  Add the butter and the Parmesan cheese and stir, then serve.