Chicken & Asparagus Risotto with Saffron Cream.



Chicken & Asparagus Risotto with Saffron Cream

          INGREDIENTS    (for six people)

·        4 - 5 chicken thigh fillets, sliced lengthways

·        2 bunches of asparagus, approx. 3 stalks per person

·        4 cups of arborio rice                                                  - salt

·        6 cups of water                                                              - olive oil

·        60 mls of white wine (optional)                                  saffron                                                             

      

·     400 mls of cooking cream

           PREPARATION 

 1. Boil the Asparagus for 3 minutes. (Leave the Asparagus crispy)    Place aside.

 2.  In a Non- stick frying pan, on low heat place the rice with 2 cups   of water. Stir, add salt, let the rice absorb the water, and then add the third cup of water. Simmer until the rice is cooked.

 3. While the rice is simmering, in another frying pan on moderate heat, place olive oil and allow it to heat up, then put all the chicken in the pan and cook it until brown.

 4. Add the white wine to the chicken and wait until the chicken has absorbed some of the wine. Then add 300mls of cream, let simmer and add the saffron. Cook until the colour is yellow, and the cream  is cooked. Add a pinch of salt.

 5. Pour the chicken and sauce in with the rice, mix well. Add the      last of the cream and mix well.

 6. Serve in a wide bowl or plate, and place the asparagus on top. Drizzle a little oil, and crack some pepper for extra flavour and decoration.