Saffron Chicken Risotto

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

• Ready In: 55 mins
• 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.