Chicken Risotto

Chef Thomas
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.