Risotto is another family favorite of ours. You can add chicken, sausages, many different vegetables, or as I often make it, adding my homemade pesto sauce. I know most people will not make risotto because they think it is labor intensive but in reality, it is no more work than any other dish, except you have to watch it and keep adding your ingredients constantly. To make the process easier, try to prepare all your ingredient in advance so you do not have to rush with chopping in between steps. Now the only thing left to do is pour yourself a glass of wine to enjoy while keeping your eyes on your risotto.

Ingredients for 4 servings:

• 5-6 cups of Chicken stock

• 2 pieces of chicken breast halves cut into strips or cubes

• 4-6 tablespoon of extra virgin olive oil

• 1 yellow onion, chopped

• 3 cloves of garlic, minced

• 1 1/2 cup of Arborio rice

• 1 cup of dry white wine

• 1 red bell pepper, chopped into bite size pieces

• 1 and 1/2 cup of frozen peas

• 2-3 tablespoons of finely chopped fresh Italian parsley

• salt & pepper to taste

• 1/2 teaspoon of saffron threads

• 1/2 teaspoon of red pepper flakes

Pour the chicken stock into a saucepan, add saffron and bring it to a gentle simmer, turn heat down, keeping liquid hot. In a large nonstick pan, heat 2 tablespoons of olive oil, add chicken, season it with salt and pepper and cook it through on medium-high heat for about 5 minutes or until lightly browned all over. When ready, transfer chicken to a plate and set it aside. Using the same pan, add a tablespoon of extra virgin olive oil and red peppers and cook it on medium-high heat until peppers start to get nicely roasted, stirring it occasionally. Transfer peppers to plate with chicken. Add remaining olive oil to same pan with onions and garlic, saute for about 3-4 minutes on medium-high heat. Stir in red pepper flakes and saute for another minute. Add rice and stir until white spots appear in the center, about a minute or two.

Pour in wine, stir and let it cook for about 2 minutes. Add a soup-ladle full of chicken stock to the rice, stir occasionally until liquid is absorbed. Keep adding the liquid one ladle at a time, stirring, until rice is just tender but lightly firm and the mixture is creamy. Together with your final ladle of chicken stock, add chicken, peppers and peas. If you need more liquid, you can always add another ladle of chicken stock or water if you run out of broth, but make sure you are not over cooking your rice. Season with salt and pepper as needed. Spoon into individual plates and garnish it with freshly chopped Italian parsley. If you are obsessed with Parmesan cheese like myself, do not hold back and sprinkle some on top. Buon Apetito!