| Risotto with Chicken |
| Serves 4 2 tablespoons olive oil 8 oz (225g) skinless boneless chicken breast, cut into 1 in 92.5 cm) cubes 1 onion, finely chopped 1 garlic clove, finely chopped 1/4 teaspoon saffron strands 2 oz (55g) parma ham, cut into thin strips 1 lb (450g) risotto rice, preferably arborio. 4 fl oz (120 ml) dry white wine 3 pint (1.8litres) simmering chicken stock 1 oz (30g) butter (optional) 1 oz (30g) freshly grated parmesan cheese, plus more to serve salt and pepper 1. heat the oil in a wide heavy based pan over moderately high heat. Add the chicken cubes and cook, stirring, until they start to turn white. 2. Reduce the heat to low and add the onion, garlic, saffron and parma ham. Cook, stirring , until the onion is soft. Stir in the rice. Saute for 1/2 minutes, stirring constantly. 3. Add the wine and bring to the boil. Simmer gently until almost all the wine is absorbed. 4. Add the simmering stock, a ladleful at a time, and cook until the rice is just tender and the risotto creamy. 5. Add the butter, if using, and parmesan cheese and stir in well. Season with salt and pepper to taste. Serve the risotto hot, sprinkle with more parmesan. |