Chicken Risotto

For the chicken risotto, pour olive oil into a large pot and sauté the finely chopped onion until translucent. Add the rice and brown it without letting it color.

Deglaze with a good dash or more. Stir in the chicken pieces cut into small cubes and simmer until the meat is sealed all around.

Now pour in the stock, stirring constantly. Do the same with the grated Parmesan. After about 20 minutes, incorporate the lemon butter. Season with salt, pepper and chili.

Stir in the saffron, which has first colored in the warm water. When the rice is no longer grainy and the risotto comes to rest creamy in front of them in the pot, cover and rest for about 5 minutes.

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