SAFFRON CHICKEN RISOTTO

Saffron Chicken Risotto image

Provided by gailanng

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

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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

Steps:

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.
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.
Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.

Nutrition Facts : Calories 597.1, Fat 22.7, SaturatedFat 9.7, Cholesterol 151.1, Sodium 833.9, Carbohydrate 45.2, Fiber 2.9, Sugar 2.3, Protein 46.7