Saffron Risotto

By learen

Ingredients

• Risotto:
• Saffron Stock: Combine 1 gallon of chicken stocke with 2 pinches of saffron. Bring to a boil and reduce to a simmer for 25 minutes. Keep hot.
• 4 cups Arborio Rice
• 1 med yellow onion, diced
• 3 cloves of garlic, minced
• 2 cups canned Pear tomatoes
• 2 lbs chicken thigh meat, diced
• 2 lbs chorizo, diced
• 2 cups Ruby Hill white wine
• 2 cups green peas
• saffron stock

Details

Servings 8

Preparation

Step 1

Heat a large sauce pan with oil on medium heat. Sweat down onions until translucent. Add garlic, chicken, and chorizo and cook through. Once cooked add the rice and toast slightly. Next add the wine and canned tomatoes and reduce until the pan is almost dry. Just before all of the liquid is gone from the pan, add the first couple of ladels of stock and stir often. Continue adding stock to the rice until just tender and not gritty to the tooth. Remove the pan from the heat and serve.