Saffron Chicken Risotto

Recipe Description

Makes 6 servings.


  • 1½ pounds boneless, skinless chicken breast
  • ¼ teaspoon salt
  • ? teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • ½ cup sliced green onions
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 1 tablespoon butter
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • pinch of ground saffron
  • ? cup dry white wine
  • 2 cups chicken broth
  • 3 cups water
  • ? cup grated Parmesan cheese
  • ? cup sliced black olives
  • ? cup heavy cream


  1. Cut chicken into 1-inch chunks; season with salt and white pepper.
  2. Heat oil in large skillet over medium-high heat until hot.
  3. Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
  4. 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.
  5. Stir in Cheese, , cream and chicken mixture; heat thoroughly. Serve immediately.
This article uses material from the "Saffron Chicken Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License