risotto con azafrán

Ingredients (4 servings)

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

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.

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