Roast Chicken with Risotto Roma

Recipe Description

Makes 6 servings.


  • 1 roasting chicken (3½ to 5 pounds)
  • 2 tablespoons butter or margarine
  • 1 small onion, finely chopped
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • ¼ cup dry white wine
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ? teaspoon powdered saffron or saffron threads crushed to powder*
  • ¼ cup freshly grated Parmesan cheese (optional)


  1. Roast chicken, following your favorite recipe.
  2. About 30 minutes before serving time, melt butter in 2 to 3-quart saucepan.
  3. Add onion and cook, stirring frequently, for 5 to 6 minutes. Do not let it brown.
  4. Stir in rice and cook, stirring, for 2 to 3 minutes, or until the grains glisten and are somewhat opaque.
  5. Add wine and cook until it almost evaporates.
  6. Stir in broth, salt and saffron. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  7. Stir in cheese.
  8. If desired, pack into 6 buttered individual molds or custard cups.
  9. Unmold onto serving plates with chicken.
This article uses material from the "Roast Chicken with Risotto Roma" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License