Recipe: Chicken and Olives Risotto

Chicken and Olives Risotto
rec.food.recipes/Tranch/2000
Servings: 4

2 tablespoons olive oil
1/4 cup unsalted butter
1 clove garlic, minced
1/2 yellow bell pepper, cut into thin strips
1/2 cup pitted black olives, coarsely chopped
8 ounces boneless skinless chicken breast halves, cut into thin
strips
1 cup crushed plum tomatoes
5 cups chicken stock
1/2 cup dry white wine
1/3 cup onion, minced
1 1/2 cups rice

Heat 1 tablespoon oil and 2 tablespoon butter in a skillet over moderate heat. Add the garlic, yellow pepper and olives and saute 5 minutes.

Stir in the chicken and tomatoes. Turn heat to low and simmer, stirring occasionally, while you make the rice.

Bring the chicken stock to a boil in a saucepan.

Heat the remaining butter and oil in a 4 quart Dutch oven or skillet. Add the onion and saute for 1-2 minutes, but do not brown.

Add the rice, stirring to make sure all the grains are coated with the oil.

Add wine, turn heat to high, and stir until completely absorbed by the rice.

Add stock 1/2 cup at a time, stirring constantly, until it is completely absorbed by the rice. (Liquid must be completely absorbed before adding next 1/2 cup.)

When rice is tender add chicken mixture, stir well to combine and serve.