Chicken Risotto with Saffron
A nice risotto to serve as a warm up to a main course in an Italian inspired meal.
boneless chicken breasts
crumbled saffron threads
grated parmesan cheese
Salt and Pepper
Boil chicken stock in a pan and then reduce heat and continue to simmer.
While chicken stock is simmering heat 4 tablespoons of butter in deep pan. Add chicken and onion and cook for 8 minutes stirring frequently.
Add the rice and mix to coat the butter and cook for 2-3 minutes. Add wine and cook for 1 minute stirring continuously.
Take out 4 tablespoons of the hot stock and mix with the saffron. Add the stock-saffron mixture into the rice and cook until absorbed.
Add the remaining hot stock slowly a little bit at a time until the rice absorbs each addition. Cook for 20 minutes until all of the stock has been absorbed into the rice. Season with salt and pepper.
Remove from heat and add remaining butter and most of the Parmesan cheese until melted into mixture. Serve immediately and sprinkle the remaining Parmesan cheese on top of the dish.