Chicken Recipes

RISOTTO WITH CHICKEN

This is a complete meal cooked conveniently all in one pan.

INGREDIENTS
2 tablespoons olive oil
8 ounces chicken breast, skinned, boned and cut into 1-inch cubes
1 onion, finely chopped
1 garlic clove, finely chopped
1/4 teaspoon saffron strands
1/2 cup Parma ham, cut into thin strips
2 cups risotto rice, preferably Arborio
1/2 cup dry white wine
7 1/2 cups simmering chicken stock, preferably homemade
2 tablespoons butter (optional)
1/3 cup freshly grated Parmesan cheese, plus more to serve
salt and pepper

SERVES 4

1. Heat the oil in a wide heavyI bottomed pan over medium high heat. Add the chicken cubes and cook, stirring, until they start to turn white.

2. Reduce the heat to low. Add 1 the onion, garlic, saffron and Parma ham. Cook, stirring, until the onion is soft. Stir in the risotto rice and mix well. Sauté for 1—2 minutes, stirring constantly.

3. Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed.

4. Add the simmering stock, a ladleful at a time, and cook, stirring constantly, until the rice is just tender and the risotto creamy.

5. Add the butter, if using, and Parmesan cheese and stir in well. Season with salt and pepper to taste. Serve the risotto hot, sprinkled with more Parmesan.