Chicken Risotto

Directions

1. 1
   Start by pouring the 1 1/2 cup of Arborio rice into a bowl.
2. 2
   Pour the 3 1/4 cups grated parmesan cheese into another bowl with 1 tbs of the butter.
3. 3
   Put the 1 tbs of olive oil into a pot along with 2 tbs of the butter.
4. 4
   Cube the chicken breast then put them into a bowl.
5. 5
   Dice the Italian tomatoes and put them into a bowl as well (or use 2/3 of a can of diced Italian tomatoes witch is a lot easier so recommend it).
6. 6
   Put the 4 1/2 cups of chicken stalk into a separate pot and start to boil it (uncovered).
7. 7
   Heat the pot with the butter and olive oil in it on high.
8. 8
   When the butter is half melted pour the onions in and cook them until they are transparent.
9. 9
   Then you pour the rice inches.
10. 10
    And after 1-2 mins on cooking the rice pour the white wine into the pot as well.
11. 11
    Then Put the heat on medium.
12. 12
    Put 1 tbs of olive oil into a pan and heat until you can move the olive oil around easily.
13. 13
    Then pour the chicken breast into the pan (make sure you hear a sizzling noise).
14. 14
    Turn off the heat of the chicken stalk when it is boiling.
15. 15
    And once all the wine in the cooking risotto is absorbed pour in 1 cup of the chicken stalk.
16. 16
    And every time all the liquid is all absorbed in the risotto pour in 1 more cup of stalk.
17. 17
    Once the chicken is almost done pour the diced Italian tomatoes in the chicken and stir them around tun off the heat.
18. 18
    Then leave the chicken alone for a while.
19. 19
    When the risotto is done as well pour the sofritto (which is the chicken and tomato mix) into the risotto and stir it around.
20. 20
    Turn off the heat of the risotto.
21. 21
    After you turned off the heat pour the cheese with the butter in it into the risotto and stir.
22. 22
    Congrats you made one of my favorite dishes yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaayyyyyyyyyyyyyyy.