1/2 cup of butter or oil
2 lb chicken meat, slice thinly
1 white onion, chopped
21/2 cups risotto rice
21/2 cups chicken stock
2/3 cups white wine
1 tsp crumbled saffron
salt and pepper
1/2 cup grated parmesan chesse,to serve

 Heat 4 tablespoons of butter(or oil) in a deep slillet and cook the chicken and onion until golden brown.
 
 Add the rice and stir well, then cook for 15 minutes.
 
 Heat the chicken stock until it boils, and add it to the rice a little at a time.
 Add the white wine, saffron, and mix well. Salt and pepper to taste.
 Simmer the risotto gently for 20 minutes, stirring occasionally, and adding more chicken stock if the risotto becomes to dry.
 
 Let it stand for a few minutes and just before serving add a little more stock and simmer for additional 10 minutes.
 Serve the risotto, sprinkle with the grated parmesan chesse and remaining butter.
 
 If you don't know what white wine to get I use Robert Mondavi Private Selection.
 
 This is a great dish with the saffron; it kicks butt!
		 
Enjoy! Chef Christopher Jonathan Riley