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


(for 6/8 people)

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


  1. Melt and heat the butter with the olive oil in the cocotte and add the chicken strips cut into thin strips. We let them sauté slowly for 5 or 6 minutes, season with salt and pepper and remove them.
  2. Finely chop the onion and cut the carrots into small cubes. Add it to the cocotte and poach it over low heat.
  3. In another container, bring the chicken broth with the saffron to a boil.
  4. Add the rice to the cocotte with the onion and carrots and stir well to "pearl". Deglaze with the white wine and let it reduce completely. We incorporate the peas.
  5. Keeping on the fire, we pour the hot broth little by little with a ladle, letting it be completely absorbed each time until it has absorbed everything. At the end of cooking, we rectify the salt, add the cream and the chicken pieces, mixing well. Grate Parmesan shavings on top, remove from heat, cover and let rest for 5 minutes before serving.

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