Saffron risotto with crispy chicken breast

Ingredients

For 1 serving

• Carnaroli rice70 g
• Chicken breast130 g
• Onion30 g
• Chicken broth400 ml
• Saffron0.2 g
• Extra virgin olive oil10 g
• Parmigiano Reggiano10 g
• Rosemary2 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

Method

1. Heat the chicken stock in a small pan and keep it hot over the lowest heat; dissolve the saffron in a ladle of the hot stock and set it aside. Peel and finely chop the onion; cut the chicken breast into strips about 1 cm wide and chop the rosemary needles.
2. Heat half the olive oil in a saucepan over medium heat and fry the onion for 3 minutes, until translucent. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
3. Cook the rice for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; pour in the saffron stock halfway through. It is ready when the grain is al dente and the risotto creamy; taste and adjust the salt.
4. Meanwhile heat the remaining oil in a frying pan over medium-high heat and cook the chicken with the rosemary for 6–7 minutes, turning, until golden and crisp outside and no longer pink inside; season with salt and pepper.
5. Off the heat, stir the grated Parmigiano Reggiano into the risotto, rest it for a minute and serve with the chicken on top.