This Italian dish was adopted and modified for even better taste! The Arborio rice could be hard to find so it can be replaced with normal rice for your convenience.
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 cup Arborio rice
- 1/4 cup dry white wine
- Salt and pepper to taste
- 1/4 teaspoon saffron threads
- 1/2 to 1 cup cooked skinned, and boned chicken meat, cut in small chunks
- Combine the chicken broth and water in a saucepan and bring to a simmer. Reduce heat to maintain a very low simmer.
- Heat the oil and butter, or use vegetable spray in a heavy saucepan. Add the onion and sauté until softened, about 3 minutes.
- Add the rice and sauté, stirring to coat the grains well, for about 1 minute.
- Stir in the wine and simmer until it evaporates, about 2 minutes. Stir in the hot broth mixture, and then season with salt and pepper.
- Crumble the saffron threads and add to the pan.
- Cook, stirring occasionally, until the liquid is almost absorbed.
- Add the remaining broth, a little at a time, and cook about 25 minutes, stirring, until the liquid is almost absorbed and rice is tender.
- The rice should be creamy, not dry. Add the chicken and allow to heat through.