Saffron Chicken Risotto

Description
Makes 6 servings.

Ingredients

 * 1½ pounds boneless, skinless chicken breast
 * ¼ teaspoon salt
 * ⅛ teaspoon ground white pepper
 * 1 tablespoon olive oil
 * 1 cup sliced mushrooms
 * ½ cup sliced green onions
 * ½ cup chopped red bell pepper
 * ½ cup chopped celery
 * 1 tablespoon butter
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * pinch of ground saffron
 * ⅓ cup dry white wine
 * 2 cups chicken broth
 * 3 cups water
 * ⅓ cup grated Parmesan cheese
 * ⅓ cup sliced black olives
 * ⅓ cup heavy cream

Directions

 * 1) Cut chicken into 1-inch chunks; season with salt and white pepper.
 * 2) Heat oil in large skillet over medium-high heat until hot.
 * 3) Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
 * 4) Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
 * 5) Stir in Cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.