Chicken and Olive Risotto Recipe

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Ingredients

2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1/2 medium leek, trimmed and sliced
2 tsp olive oil
3/4 cup (2oz, 60gr) Parmesan cheese – freshly grated
1/3 cup mixed olives, sliced
Condimenti:
1 chicken breast, boneless, skinless (app. 8oz, 240gr), cut into small pieces
1/2 medium leek, trimmed and siced
1/2 red pepper, chopped
1 cup (8oz,240 gr) tomato, chopped
2 tsp olive oil
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)

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