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1
Start by pouring the 1 1/2 cup of Arborio rice into a bowl.
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2
Pour the 3 1/4 cups grated parmesan cheese into another bowl with 1 tbs of the butter.
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3
Put the 1 tbs of olive oil into a pot along with 2 tbs of the butter.
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4
Cube the chicken breast then put them into a bowl.
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5
Dice the Italian tomatoes and put them into a bowl as well (or use 2/3 of a can of diced Italian tomatoes witch is a lot easier so recommend it).
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6
Put the 4 1/2 cups of chicken stalk into a separate pot and start to boil it (uncovered).
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7
Heat the pot with the butter and olive oil in it on high.
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8
When the butter is half melted pour the onions in and cook them until they are transparent.
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9
Then you pour the rice inches.
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10
And after 1-2 mins on cooking the rice pour the white wine into the pot as well.
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11
Then Put the heat on medium.
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12
Put 1 tbs of olive oil into a pan and heat until you can move the olive oil around easily.
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13
Then pour the chicken breast into the pan (make sure you hear a sizzling noise).
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14
Turn off the heat of the chicken stalk when it is boiling.
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15
And once all the wine in the cooking risotto is absorbed pour in 1 cup of the chicken stalk.
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16
And every time all the liquid is all absorbed in the risotto pour in 1 more cup of stalk.
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17
Once the chicken is almost done pour the diced Italian tomatoes in the chicken and stir them around tun off the heat.
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18
Then leave the chicken alone for a while.
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19
When the risotto is done as well pour the sofritto (which is the chicken and tomato mix) into the risotto and stir it around.
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20
Turn off the heat of the risotto.
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21
After you turned off the heat pour the cheese with the butter in it into the risotto and stir.
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22
Congrats you made one of my favorite dishes yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaayyyyyyyyyyyyyyy.
