Chicken and vegetable risotto

This risotto can be prepared using an Emile Henry ceramic cocotte or a Le Creuset cast iron cocotte .

Ingredients

(for 6/8 people)

• 250gr of skinless chicken breast 3 carrots
• 100g fresh or frozen peas
• 1 onion
• 30gr of butter
• 1 tablespoon olive oil
• 400gr of rice
• 15cl dry white wine
• 1 liter of chicken broth
• 2 pinches of saffron threads
• 10cl of liquid cream
• 100gr of parmesan
• Fine salt and freshly ground pepper

Preparation

1. Melt and heat the butter with the olive oil in the cocotte and add the chicken strips cut into thin strips. Let them sauté slowly for 5 or 6 minutes, season with salt and pepper and remove them.
2. Chop the onion finely and cut the carrots into small cubes. Add to the cocotte and sauté over a low heat.
3. In another container, bring the chicken broth to a boil with the saffron.
4. Add the rice to the cocotte with the onion and carrots and stir well to give it a pearly texture. Deglaze with the white wine and allow it to reduce completely. Add the peas.
5. Keeping it on the heat, pour in the hot broth little by little with a ladle, allowing it to be completely absorbed each time until it has all been absorbed. When it is finished cooking, adjust the salt, add the cream and the chicken pieces, mixing well. Grate Parmesan shavings on top, remove from the heat, cover and let it rest for 5 minutes before serving.