Saffron Chicken Risotto - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts
salt
1 dash white pepper
1 dash ground red pepper
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup sliced green onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1 tablespoon butter
1 cup arborio rice
1 pinch powdered saffron
1/3 cup dry white wine
2 cups chicken broth, heated and kept warm
3 cups hot water
1/3 cup grated parmesan cheese
1/3 cup sliced black olives
1/3 cup heavy cream

Preparation

Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.