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chicken and saffron risotto

Warming up with a bowl of risotto is perfect on these chilly nights. If you’ve never made chicken saffron risotto, do try! This one is based on Jenny Stacey’s recipe in Steam Cuisine…

Melt 4 tblsp butter and saute 2 sliced leeks, 2 crushed garlic cloves, and a diced red capsicum . Add 1 1/2 cups arborio rice, stir to combine for a few minutes. Pour in a glass of dry white wine (AKA 150 ml), a small pinch of saffron threads, and 500g diced chicken breast fillet. Add hot chicken stock (aprox 200ml), and bring to the boil. Simmer, stirring frequently, adding stock as required (I used another litre in total). Add the kernels from one fresh corn cob, and check for seasoning. I added a touch more saffron at this point. When rice is just tender, add a bunch of quartered asparagus spears, stir, and cover. Remove from heat, and leave for 5 minutes. Garnish with grated parmesan and snipped chives. Serves 5.


About Vetti

I love good coffee, street art, tiki bars and kitsch. Adore roller derby and quiffs and vintage Hawaiian shirts. Enjoy a slice of my northside life!

One response to “chicken and saffron risotto

  1. Pingback: chicken and saffron risotto | LocalHero

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