Saffron Chicken Risotto

Submitted by gailanng

"Homemade gourmet...no?!? Adapted from USA Rice International."

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• salt
• 1 dash white pepper
• 1 dash ground red pepper
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1⁄2 cup sliced green onion
• 1⁄2 cup chopped red bell pepper
• 1⁄2 cup chopped celery
• 1 tablespoon butter
• 1 cup arborio rice
• 1 pinch powdered 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

directions

1. 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.
2. 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 consistency, about 25 to 30 minutes.
3. Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.