RISSOTTO WITH CHICKEN AND SAFFRON SAUCE

Ingredients (4 servings)

- 2 cups Risotto Rice
- 4 chicken breasts cut into small pieces
- Chicken stock
- 200 g. mushrooms
- 1 red pepper (FOTOGRAFÍA)
- ½ cup white wine
- 1 onion
- olive oil
- pepper
- salt
- 0,15 grs. SAFFROMAN saffron

 

Preparation

Heat some olive oil in a big pan on a hot fire. Add the onion, red pepper and pieces of chicken. Cook till golden and add the rice. After 15 minutes add ½ cups of white wine and 2 cups of chicken stock and season with salt and pepper. Crush the saffron in a mortar, dissolve in a little water and add to the pan. Add chicken stock occasionally to keep the rice covered. 10 minutes before serving add the sliced mushrooms and it is ready to eat.