This is a rich and comforting dish that satisfies the biggest of appetites! Great for winter warming. Best used the day it is made but can be used instead of potato to make cakes that you can lightly fry in oil the next day and serve with a green salad and dip to make the most of your leftovers. Leave out the chicken and add mushrooms if you prefer a vegetarian option.
- 500g Arborio or other risotto rice
- 1 glass of dry white wine
- 50g butter (you can switch for a tablespoon of olive oil if you prefer)
- 1 medium white onion finely diced
- 1 clove of garlic crushed
- 2 skinless boned chicken breasts cut into 2cm cubes
- A few strands of saffron ground to powder in a pestle and mortar
- 1 green/red chilli finely chopped
- 1 ½ litres of hot chicken or vegetable stock.
- 30 g chopped parsley – this can be left out if you prefer.
Preparation (10 mins) Serves 4
- Put your stock on to heat.
- Chop the onion and chilli and set aside.
- Chop the chicken breasts and set aside.
- Grind the saffron.
Cooking time(40-45 mins)
- Fry the onion, garlic and chilli in the butter until softened and then add the chicken and cook over a medium heat until half done.
- Add the rice to the pan and coat in the butter mixture until it starts to go translucent around the edges.
- Add the wine and stir until absorbed.
- Add the saffron and stir in.
- Now add the hot stock a ladle at a time until the risotto is done (about 30 mins).
- At the end add the Parmesan and chopped parsley and stir through then check your seasoning. I don’t add salt earlier because the stock usually covers this.
- Serve immediately with a chilled glass of white wine!