Method

Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.

Add 1/4 cup stock, heavy cream and saffron, and leave to simmer for 5 minutes. Stir in peas.

Risotto: In a heavy-bottomed pot or Dutch oven, saute onions in butter until translucent, but not browned.  Stir in the rice and the rice and stir, stir, stir until toasted and opaque, 3 to 4 minutes.  A wooden spoon works best as it creates friction which forces the rice to release the starch which makes it creamy. 

Pour in 1/2 - 3/4 cup stock, and cook, stirring, stirring, stirring, until the liquid is absorbed. Continue stirring and adding the stock a little at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).  Stir in chicken and peas.

Add remaining butter, and cheese.  Serve with extra parmigiano on the table so each diner can suit his or her own taste.

Serves: 4

Contributor: pat ciesla

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