Chicken Risotto - Chardonnay wine

Method

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