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SAFFRON CHICKEN RISOTTO

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Makes 6 servings.



Ingredients Needed For SAFFRON CHICKEN RISOTTO
* 1 1/2 pounds boneless, skinless Chicken breast
* 1/4 teaspoon salt
* 1/8 teaspoon ground white pepper
* 1 tablespoon olive oil
* 1 cup sliced Mushrooms
* 1/2 cup sliced green onions
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped celery
* 1 tablespoon butter
* 1 cup uncooked U.S. arborio or medium grain rice
* pinch of ground saffron
* 1/3 cup dry white wine
* 2 cups chicken broth
* 3 cups water
* 1/3 cup grated Parmesan cheese
* 1/3 cup sliced black olives
* 1/3 cup heavy cream
*

Directions To Prepare SAFFRON CHICKEN RISOTTO
Cut Chicken into 1-inch chunks; season with salt and white pepper.



Heat oil in large skillet over medium-high heat until hot. 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.



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.




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Saturday, August 19, 2017, 11:18 am


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