Saffron Risotto with Chicken, Spinach, and Sun-Dried Tomatoes

A couple of months ago I posted this Red Wine & Sausage Risotto and I mentioned that the recipe was easily adaptable.  This recipe is a different version that follows the same basic principles.  I'm sorry to say that I don't have any photos of the steps of this recipe because I was making it while babywearing, packing Jake's lunch, and making some overnight oatmeal for the next morning.  The good news is that my multi-tasking should show you how easy this recipe is.

Start out by dicing up a small onion and sauteing it in a deep saucepan with some melted butter and olive oil.  Once your onion is translucent add in some minced garlic and saute for about 30 more seconds.  Then add in the arborio rice and toast it for a few minutes but don't let it get hard.  You can do this part it advance, just turn off the burner and cover your pan until you are ready to make dinner.

Add in a cup of white wine, stirring once or twice until it is absorbed.  Meanwhile, heat 3 cups of chicken stock over low heat.  I actually used turkey stock this time because I happened to have some, but I normally use chicken.  Either one will work perfectly.  Add in the stock one ladleful at a time, stirring occasionally until absorbed, adding a generous pinch of saffron strands, some salt, and some ground white pepper with the first ladleful of stock.

While your risotto is cooking, cut up half of a rotisserie chicken into bite-size pieces.  When you add in the last ladleful of stock, stir in the chicken, 1/2 a package of baby spinach, and some julienned, oil-packed sun-dried tomatoes.  Once the stock is absorbed, stir in some grated Italian cheese, I used Trader Joe's Quattro Formaggio blend.  I think you can never have enough cheese so I serve it with some grated parmesan cheese.  Enjoy!

Saffron Risotto with Chicken, Spinach, and Sun-Dried Tomatoes

• 1 small onion, chopped
• 2 tbls. butter, divided
• 2 tbls. olive oil
• 3-4 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup white wine
• 3 cups chicken or turkey stock
• generous pinch saffron strands
• salt and white pepper to taste
• 1/4 cup julienned, oil-packed sun-dried tomatoes
• 3 oz. baby spinach
• about 2 cups rotisserie chicken, cut into bite-sized pieces
• 1/2 cup Quattro Formaggio or grated Italian cheese blend

1. Put a large, deep saute pan over medium heat and melt the butter with the olive oil.  Once the butter is melted, saute the onion until it is soft and translucent.
2. Stir minced garlic into onion, saute for about 30 seconds, and then stir in rice.  Cook rice for 2 to 3 minutes, stirring occasionally, until rice is toasted, but not hard.
3. Meanwhile, heat chicken stock over low heat.
4. Add in wine and stir occasionally until absorbed.  Stir in a ladleful of chicken stock as well as the saffron, salt, and white pepper.
5. Stir in the stock a ladleful at a time as it is absorbed.  With the last ladleful of stock, stir in the chicken, spinach, and sun-dried tomatoes.
6. When the stock is absorbed to the consistency desired, stir in the Quattro Formaggio.
7. Serve with Parmesan if desired.

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