Risotto with Chicken & Saffron

Hello Everybody.. sorry 'cause I didn't post for a while. This nice weather cannot keep me inside, but I am sure you all are having great time outside too. I am sharing today one of my favorite risotto recipes. It is very easy and flavorful, creamy and spicy..and aroma, aroma will make you reach for some more, but please eat responsibly because this is one of bit caloric foods and you really do not need much for you to be full...so when your belly say: "I am full" you should really stop!!! 
OK...let's start!

Prep time: 10 minutes
Cooking time: 20-30 minutes
Serves 4
Ingredients:

• 1 Tbs. Unfiltered Extra Virgin Olive Oil
• 1/2 cup Onion, minced
• 3 cloves Garlic, sliced
• 1 cup Chicken, cut into small pieces
• 1 1/2 cups Arborio rice
• 2 Cups Vegetable Stock (preferably homemade)+1 cup water
• 1 teaspoon saffron threads
• 3 Sage leaves
• 1/2 cup Heavy Cream
• 1/2 cup Fontina Cheese, coarsely grated
• Sea Salt and ground Pepper to taste

*optional Garnish:

• Parmigiana cheese
• Fresh Mint

Directions:

1. In a pot pour, water, and Vegetable stock to boil with Salt (taste and see how much- about 1 teaspoon if needed)
2. In a pan pour Olive Oil; let the oil get hot
3. Put minced onion and sliced garlic; saute for few minutes.
4. Add chicken cubes(it has to be cut really small, almost minced); let the chicken get brown on all sides. Stir!
5. Put Arborio Rice and toast it until glossy; stir constantly. After it's toasted pour boiled Vegetable stock and have Lid prepared. As soon as you pour stock in, you have to cover it and keep it covered for 3 minutes.
6. Add ground black pepper, sage and saffron; Stir!
7. Pour Heavy Cream; Stir!
8. Cover; Let it cook under lid for next minute. Uncover and on a LOW heat let it simmer until all the liquid is ALMOST gone.
9. If the Rice is not done(tender) add more vegetable stock but allow all of the liquid to be absorbed before adding more..it will take about 20-25 minutes until rice is tender. 
10. Once the Liquid is almost absorbed and rice is tender,  add cheese, stir until you reach the right thickness.

*Remember: Right Risotto is not dry and it can't be watery like a soup. If it's too dry you can add little bit more vegetable stock, and if it's too runny than you put it on a very low heat and stir until it gets thicker. Also plan ahead because risotto is the best if you serve it right away, like as soon as you take it off the stove...trust me that is the best taste! 

How to make Vegetable stock:

• 5 cups water
• 3 Celery Sticks
• 1 Large Onion, wash and keep the skin on
• 3 Carrots
• 2 cloves Garlic
• Handful Parley
• 1 Tbs. Dry Fennel OR 1 Fresh Fennel 
• 1/2 tbs. Sea Salt
• 1/2 tbs. Gourd Black Pepper

Directions:

1. Cook everything for 45 minutes.
2. Drain and keep in the fridge in a airtight container for 4-5 days.
3. This will add Flavor to any Dish!!!

You might also Like my Saffron Risotto with Butternut Squash

I will have one very special post for you all very soon. It is update on my eating habits, weight loss and much more!!!

I wish you all an amazing week....Spring is here so I am hoping everybody is in a very happy mood!!!!

Hugs!

Your Friend,

Sandra 

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