Risotto Con Pollo, Piselli E Zafferano Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over low heat and add the saffron threads to infuse.

2. 2

   Cook the Chicken

   In a large skillet, heat olive oil over medium heat. Add diced chicken breast and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add diced onion and cook until translucent. Stir in minced garlic and cook for an additional minute.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and cook, stirring frequently, for about 2-3 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth to the rice, one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding more.

6. 6

   Incorporate Peas and Chicken

   After about 15 minutes, when the rice is nearly cooked, stir in the green peas and cooked chicken. Continue adding broth until the rice is creamy and al dente.

7. 7

   Finish the Risotto

   Once the rice is cooked, stir in the grated Parmesan cheese, and season with salt and pepper to taste. Remove from heat.

8. 8

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.