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Riso con Pollo e Zafferano Riso con Pollo e Zafferano: A Step-by-Step Recipe Guide

Riso con Pollo e Zafferano

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle
  • Serving dishes

Ingredients
  

  • Ingredients
  • 2 cups Arborio rice
  • 1 lb 450 g chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine optional
  • 4 cups chicken broth low sodium recommended
  • 1/4 tsp saffron threads
  • 1/2 cup peas fresh or frozen
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Grated Parmesan cheese optional

Instructions
 

  • Method
  • Prepare the Saffron:
  • In a small bowl, soak the saffron threads in 2 tablespoons of warm water. This will help to release the flavor and color.
  • Sauté the Chicken:
  • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the chicken pieces, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes).
  • Remove the chicken from the pot and set aside.
  • Cook the Aromatics:
  • In the same pot, add the chopped onion and sauté until translucent (about 3-4 minutes).
  • Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
  • Deglaze the Pot:
  • If using, pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for about 2-3 minutes until slightly reduced.
  • Add the Rice:
  • Stir in the Arborio rice, coating it with the oil and cooking for about 2 minutes until it becomes slightly translucent.
  • Combine Ingredients:
  • Return the chicken to the pot.
  • Add the saffron mixture (including the water), chicken broth, and peas. Stir to combine.
  • Cook the Risotto:
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  • Finishing Touches:
  • Once cooked, remove the pot from heat. Stir in 1 tablespoon of butter for added creaminess.
  • Let the dish stand for 5 minutes before serving.
  • Serve:
  • Garnish with fresh parsley and, if desired, sprinkle grated Parmesan cheese on top. Serve hot.
  • Variations and Tips
  • Vegetarian Version: Substitute chicken with diced vegetables like bell peppers, zucchini, and mushrooms, and use vegetable broth instead of chicken broth.
  • Seafood Option: For a seafood twist, add shrimp or mussels in place of chicken.
  • Herbs: Experiment with fresh herbs like thyme or basil for added flavor.
  • Saffron Substitution: If saffron is hard to find or expensive, you can use a pinch of turmeric for color, though the flavor will differ.