Saffron Chicken Risotto

• 1 1/2 lbs boneless skinless chicken breasts
• salt
• 1 dash white pepper
• 1 dash ground red pepper
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1/2 cup sliced green onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1 tablespoon butter
• 1 cup arborio rice
• 1 pinch powdered saffron
• 1/3 cup dry white wine
• 2 cups chicken broth, heated and kept warm
• 3 cups hot water
• 1/3 cup grated parmesan cheese
• 1/3 cup sliced black olives
• 1/3 cup heavy cream

1. Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
2. Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
3. Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.

chicken breasts, salt, white pepper, ground red pepper, olive oil, mushrooms, green onion, red bell pepper, celery, butter, arborio rice, powdered saffron, white wine, chicken broth, water, parmesan cheese, black olives, heavy cream

Taken from www.food.com/recipe/saffron-chicken-risotto-464167 (may not work)