125 g (4 1/2 oz) 1/2 cup butter
900 g (2 lb) chicken meat, sliced thinly
1 large onion, chopped
500 g (1 lb 2 oz) 2 1/2 cups risotto rice
600 ml (1 pint) 2 1/2 cups chicken stock
150 ml (1/4 pint) 2/3 cup white wine
1 tsp crumbled saffron
salt and pepper
60 g (2 oz) 1/2 cup grated Parmesan cheese, to serve
1. Heat 60 g (2 oz) 4 tbsp of butter in a deep frying pan (skillet), and fry the chicken and onion until golden brown.
2. Add the rice, stir well, and cook for 15 minutes.
3. Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, salt and pepper to taste and mix well. Simmer gently for 20 minutes, stirring occasionally, and adding more stock if the risotto becomes too dry.
4. Leave to stand for 2 - 3 minutes and just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto, sprinkled with the grated Parmesan cheese and the remaining butter.