Chicken and Olive Risotto Recipe

Ingredients

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 medium leek, trimmed and sliced
• 2 tsp olive oil
• 3/4 cup (2oz, 60gr) Parmesan cheese – freshly grated
• 1/3 cup mixed olives, sliced
• Condimenti:
• 1 chicken breast, boneless, skinless (app. 8oz, 240gr), cut into small pieces
• 1/2 medium leek, trimmed and siced
• 1/2 red pepper, chopped
• 1 cup (8oz,240 gr) tomato, chopped
• 2 tsp olive oil
• When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
View Full Recipe at Thyme for Cooking, the Blog