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1
Heat chicken stock in large saucepan; reserve 2 tablespoons.
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2
In frying pan, heat 2 tbsp of chicken stock and saute onions, garlic (diced fine), celery (diced fine), carrots (diced fine)and pepper.
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3
NOTE: do NOT use the leaves of the celery as it will make the risotto bitter; just pull leaves off and retain as much of the stalk as you can; can use leaves as garnish :).
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4
Add uncooked rice and fry until shiny; about 5 minutes; remove from heat.
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5
NOTE: You will see it change to a shiny texture.
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6
REMOVE bay leaf.
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7
ADD wine and stock one ladle at a time and constantly stir the rice.
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8
NOTE: Make sure pan is still removed from heat.
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9
DICE chicken breast FINELY.
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10
ADD uncooked chicken into rice and make sure mixture stays moist; Please don't panic, chicken WILL fully cook; KEEP STIRRING :).
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11
NOTE: Do not let the rice 100 percent absorb liquid before adding next ladle full; rice mixture should always be wet.
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12
Continue ladling stock into rice until all is gone;.
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13
NOTE: If rice is not fully cooked, heat more chicken stock as required.
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14
ADD salt and pepper to taste (I like alot of pepper!
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15
); adjust seasoning to YOUR taste.
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16
ADD peas (Can be frozen).
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17
When peas are cooked, add butter and cheese.
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18
Once totally melted, spoon into bowls.
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19
ENJOY!
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20
NOTE: Can use red or white wine or omit should you desire.
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21
LAST NOTE: Final product should also be wet :) Hope this helps!
