Ingredients portion 4
Arborio rice 120g
Onions 1 piece
Garlic 1 clove
Chicken fillet 500 g
White dry wine 70ml
Parmesan cheese 40 g
Saffron on the tip of a knife
Salt to taste
Ground black pepper to taste
Cooking instructions 25 minutes
1 Dilute a pinch of saffron in 50 ml boiling water. Chop the onion and garlic finely.
2 Sauté the onion, garlic and chicken fillets in a non-stick frying pan without oil. Stir in the rice, add the wine and steam for two to three minutes.
3 Pour in the saffron infusion and cook, stirring constantly. Add the water as it evaporates and stir constantly.
4 In total, cook the rice for 17 minutes. At 15 minutes, salt and pepper the risotto, stir in the grated Parmesan and serve.