Ready in 45 minutes
This is adapted from Emeril Lagasse.
Over medium heat, in a large Sauté pan, heat the olive oil and 1 Tbsp butter. Heat the oil for 1 minute. Add the pancetta and Sauté for 1 minute. Add the onions, salt, white pepper, and black pepper. Sauté for 3 minutes. Using a wooden spoon, stir in the risotto. Sauté for 2 minutes.
Add saffron and garlic to the stock and bring to just below boiling.
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.
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.