Saffron Chicken Risotto

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== Description ==
Makes 6 servings. 
== Ingredients ==
* 1½ pounds boneless, skinless chicken breast 
* ¼ teaspoon salt 
* ⅛ teaspoon ground white pepper 
* 1 tablespoon olive oil 
* 1 cup sliced mushrooms 
* ½ cup sliced green onions
* ½ cup chopped red bell pepper 
* ½ cup chopped celery 
* 1 tablespoon butter 
* 1 cup uncooked U.S. arborio or medium-grain rice 
* pinch of ground saffron 
* ⅓ cup dry white wine 
* 2 cups chicken broth 
* 3 cups water 
* ⅓ cup grated Parmesan cheese 
* ⅓ cup sliced black olives 
* ⅓ cup heavy cream 
== Directions ==
# Cut chicken into 1-inch chunks; season with salt and white pepper. 
# Heat oil in large skillet over medium-high heat until hot. 
# Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside. 
# Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes. 
# Stir in Cheese, , cream and chicken mixture; heat thoroughly. Serve immediately.
Category:Black olive Recipes
Category:Chicken Recipes
Category:Italian Recipes
Category:Main Dish Poultry Recipes
Category:Mushroom Recipes
Category:Risotto Recipes