Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Olive oil 1 c Canned Italian plum tomatoes
2 T Unsalted butter Crushed or finely chopped
1 Clove garlic; finely minced With their juice
1/2 Yellow pepper; seeds and 5 c Chicken broth
Core removed; cut into thin 1/2 c Dry white wine or broth
Stips 2 tb Unsalted butter
1 Boneless chicken breast; 1 tb Oil (prefeerably olive oil)
About 1/2 lb., skin and 1/3 c Onion; finely minced
Cartilage removed; cut into 1 1/2 c Arborio rice
Thin strips

Heat the oil and butter in a skillet over moderate heat. Add the
garlic, yellow perpper, and olives and cook for 5 minutes. Stir in
the chicken and tomatoes. Turn the heat to low and simmer slowly
while you prepare the risotto, stirring occassionally.

Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate
heat. Add the onion and saute for 1-2 minutes, until it begins to
soften, being careful not to brown it.

Add the rice to the casserole, using a wooden spoon, stir for 1
minute, making sure all the grains are well coated. Add the wine and
stir until it is completely absorbed. Begin to add the simmering
broth, 1/2 cup at a time, stirring frequently. Wait until each
addition is almost completely absorbed before adding the next 1/2
cup, reserving about 1/4 cup to add at the end. Stir frequently to
prevent sticking.

After approximately 18n minutes, when the rice is tender but still
firm, add the reserved broth and the chicken-tomatoes-olive mixture.
Stir vigorously to combine the rice. Serve immediately.

VARIATIONS: 1. Add 1 tablespoon balsamic vinegar to the chicken with
the
: garlic, pepper, and olives. 2. Prepare recipe, but reserve the
yellow pepper. While the
: risotto is cooking, wash the pepper and place it directly
over a
: low flame on the stove or under the broiler, turning
frequently
: until the pepper skin has been completely blackened. Run the
: pepper under cold water to remove the charred skin, cut it
into
: halves, and remove the stem, ribs, and seeds. Slice the
pepper into
: strips and spoon 2 tablespoons of olive oil over them. Serve
the
: risotto with yellow pepper strips as a garnish on each
serving. Submitted By CAROLE CRONAN On 12-17-94

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