1/2 cup butter
2 pounds chicken meat, thinly sliced
1 large onion, chopped
2 1/2 cups risotto rice
2 1/2 chicken stock
2/3 cup white wine
1 teaspoon crumbled saffron salt and pepper
1/2 cup grated Parmesan cheese

Procedures :
Heat 4 tablespoons of the butter in a deep skillet, and fry the chicken and onion until golden brown. Add the rice, stir well, and cook for 15 minutes. Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, and salt and pepper to taste and mix well. Simmer over low heat for 20 minutes, stirring occasionally, and adding more stock if the risotto becomes too dry. Let stand for a few minutes and just before serving, add a little more stock and simmer for a further 10 minutes. Serve the risotto, sprinkled with the grated Parmesan cheese and the remaining butter. Variation: The possibilities for risotto are almost endless-try adding any of the following just at the end of cooking time: cashews and corn, lightly sauteed zucchini and basil, or artichokes and oyster mushrooms.
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Category : Pasta

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