Chicken Risotto

 Ingredients

4 cups chicken broth

3 tbsp butter

¾ cup onion chopped

1 ½ cups Egyptian rice

½ cup grated parmesan

½ tsp salt

¼ tsp black pepper

3 chicken fillets chopped (optional)

parsley, chopped

pinch of saffron

balsamic vinegar

·      * Melt 2 tbsp butter, add the onion (you may add some garlic). Sautee til tender.

·      * Add the chicken, stir. Next add rice. Stir til coated with butter.

·      * Add ½ cup of broth until absorbed.

·         Continue cooking the rice and add ½ cup of broth each time until rice is soft and tender with a creamy like texture.

·      * Add parsley, saffron if desired. Remove from heat and stil in parmesan, salt and pepper and the remaining butter.

·      

Serve immediately.

Note: garnish the top with good quality balsamic vinegar