4 ½ oz Unsalted Butter
2# Chicken Breast – skinned, boned & sliced small
1 Large Onion – chopped small
1# 2oz Arborio Rice
2/3 Cup Dry White Wine
1 Tspn Saffron Threads – crumbled
5 ½ Cups Chicken Stock
Kosher Salt & Pepper to taste
½ Fresh Grated Parmesan Cheese

Place your stock into a medium sauce pan and bring to almost a boil.

In another pan, melt the butter. Add the chicken and onion, and brown the chicken, about 8 minutes or so. Add the rice and stir to coat all the grains, about 2 or 3 minutes, stirring constantly. Pour in the wine, and stir until reduced by half, about 1 minute.

Mix the saffron with 4oz of the hot stock. Pour into the rice and stir until it’s all absorbed.

Add the rest of the stock, one ladleful at a time, stirring constantly until each is absorbed before adding the next. By the time you reach the end, the rice should be nice & creamy, with a slight firm bite to the grains. Season with salt & pepper to taste.

Remove from the heat, and stir in the parmesan cheese.

Serve right away.