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, , cream and chicken mixture; heat thoroughly. Serve immediately.