Saffron Chicken Risotto
Cooking Instructions:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 tsp. salt
- 1/8 tsp. ground white pepper
- 1 tbsp. olive oil
- 1 cup sliced mushrooms
- 1/2 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1 tbsp. butter
- 1 cup Lundberg Arborio Rice
- pinch of ground saffron
- 1/3 cup dry white wine
- 2 cups chicken broth, heated and kept warm
- 3 cups hot water
- 1/3 cup grated Parmesan cheese
- 1/3 cup sliced black olives
- 1/3 cup heavy cream
Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside. 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 consistancy, about 25 to 30 minutes. Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediatly. Makes 4 servings.
Recipe courtesy of USA Rice Federation.