Chicken Saffron Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 lbs chicken breast, cubed
1 C sliced mushrooms (optional)
1/2 C celery, chopped
1/2 C red pepper, chopped
1/2 C onion, chopped
2 tbsp olive oil
2 tbsp butter
1 C arborio rice
1 pinch saffron
1/3 C dry white wine
3 C chicken broth
2 C water
1/3 C Parmesan cheese
1/3 C heavy cream
1/2 C green onions, sliced
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Directions: |
Directions:1. Chop vegetables, cook in small amount of olive oil with salt and pepper for 3-5 mins until they are just starting to soften. Set aside in a bowl.
2. Season chicken chunks (salt, pepper, Italian seasoning, garlic powder, onion powder). Using the same frying pan (add a splash more olive oil if necessary) sauté chicken until browned and cooked through, set aside in same bowl as the vegetables.
3. Add 2 tbsp olive oil to frying pan and melt butter, add pinch of saffron. Add arborio rice to melted butter and oil and toast for 1-2 mins. Add 1/3 C dry white wine and stir, wine will evaporate rather quickly.
4. Once wine is absorbed add 1 C of chicken broth and simmer, stirring intermittently until all liquid is absorbed. Once the liquid is absorbed add next 1 C of broth and stir until combined. Once 3 C of chicken broth have been added add the water, 1 C at a time until rice is tender and has a creamy consistency.
5. Stir in chicken and vegetables, remove from heat. Stir in heavy cream and Parmesan cheese. Top with sliced green onions. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: I tend to leave out the mushrooms and add more red pepper/celery/onions because I like them better! I also add a little more heavy cream/Parmesan at the end depending on how it looks. And of course, you must also drink the dry white wine you use in the recipe, it makes the cooking come out better!!
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