risotto al pollo e peperoni

instructions: saute cubes of chicken breast in vegetable oil, remove when done. then saute one finely chopped onion in butter using the same pan adding half a cup of rice per person such as half a glass of dry white wine after a few minutes. stir for 2 minutes over medium heat then add 3 cups of stock. let simmer for ca 15 minutes until the rice is done but still has a good bite, keep stirring. Add cubes of peppers and the chicken such as salt and white pepper. Finish off with a few generous knobs of butter and a handful of grated parmesan cheese.

happy boatcooking!