Risotto with chicken

02667 RISOTTO with CHICKEN INGREDIENTS for 4 PEOPLE 400 g of rice Carnaroli, type 8 dl chicken broth, chopped onions, 200 g of chicken breast, a tablespoon of olive oil, one tablespoon of butter, 50 g of grated Parmesan, pepper, salt.

Heat the broth until it nearly to a boil.

Cook the grilled chicken breast and cut it into slices not too regular.

In a saucepan heat the oil with the butter and sauté the chopped onion.

Add the rice and toast for a few minutes; brought to cooking by adding from time to time some hot soup ladle.

5 minutes before end of cooking, add the chicken and half the grated cheese; stir carefully.

When cooked, let it sit a few minutes, then serve with the rest of the Parmesan