Heat the chicken stock and saffron on the stove. In a saucepan, heat
the olive oil, cook the onion for 5 minutes or until tender, but not
brown. Add the rice, stir to completely coat all the rice kernels.
Add 1 cup of the hot stock, reduce the heat and slowly cook allowing
the stock to absorb slowly as it cooks. Add more stock as needed. You
want the liquid to absorb and the rice to be perfectly al dente. Stir
often with a wooden spoon.
When all the stock is absorbed and the rice perfect, quickly stir in
the butter, cream, and cheese. Season and serve with either Osso
Bucco or lamb shanks.
