Yield: 6 Servings
6 chicken breasts
8 cups of chicken broth
6 cups of water
6 tablespoons olive oil
1 onion, chopped
2 cups arborio rice
2/3 cup dry white wine
4 tablespoons of butter
1 cup Parmesan cheese
In a saucepan, warm the broth over low heat.
Heat 1 tablespoon olive oil in a deep pot, stir in the onions and cook until translucent and aromatic. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy and the center white spot on the rice is no longer distinct, about 35 to 40 minutes.
Meanwhile saute the chicken in remaining olive oil, seasoning lightly with salt and pepper.
Remove the risotto from heat, and stir in, butter, and Parmesan. Season with salt and pepper to taste. Top each serving with sliced chicken breast.