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Roast Chicken with Risotto Roma

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Roast chicken, following your favorite recipe.
  2. About 30 minutes before serving time, melt butter in 2 to 3-quart saucepan.
  3. Add onion and cook, stirring frequently, for 5 to 6 minutes. Do not let it brown.
  4. Stir in rice and cook, stirring, for 2 to 3 minutes, or until the grains glisten and are somewhat opaque.
  5. Add wine and cook until it almost evaporates.
  6. Stir in broth, salt and saffron. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  7. Stir in cheese.
  8. If desired, pack into 6 buttered individual molds or custard cups.
  9. Unmold onto serving plates with chicken.

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