CHICKEN RISOTTO WITH WHITE WINE

Preparation Method :

• Heat the oil and butter in a large, frying pan over medium heat. Add the onion, carrot, and celery and sauté until softened, 10 minutes.
• Add the chicken and brown, 10 minutes. Add the stock, partly cover the pan, and simmer until the chicken is almost tender, about 30 minutes.
• Add the rice and stir well. Pour in the wine and cook until evaporated, 5 minutes.
• Add stock, Cook and stir until each addition is absorbed and the rice is tender, 20 minutes.
• Stir in the remaining butter. Season with salt and pepper. Sprinkle with the Parmesan and serve hot.