Chicken risotto milaneseby Sam Scott |
| Preperation time: 10 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 125g butter; 900g chicken breast, thinly sliced; 1 large onion, chopped; 500g risotto rice; 600ml hot chicken stock; 150ml white wine; 1 tsp crumbled saffron; 60g grated parmesan, to serve. |
| Recipe Method |
| Heat the butter in a large pan and cook the
onion and chicken until golden brown. Add the rice and stir well, ensuring all the grains are coated. Cook for 5 minutes. Add the stock, a bit at a time, allowing it to absorb after each addition. About half way through adding the stock, add the wine, saffron and season. Continue adding stock until it has all been absorbed and the rice is tender. Serve with grated parmesan sprinkled on top. |
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