How to make Saffron Risotto with Stuffed Chicken - Delicious saffron flavoured risotto served with cheese stuffed chicken breasts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Arborio rice (आरबोरिओ राइस), Chicken breasts (चिकन ब्रेस्ट )

Cuisine : Italian

Course : Rice

Saffron Risotto with Stuffed Chicken Recipe Card

Saffron Risotto with Stuffed Chicken

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Saffron Risotto with Stuffed Chicken checkout Risotto Verde, Risotto With Squash, Orange Caramel Risotto, Sundried Tomato Risotto . You can also find more Rice recipes like Achari Paneer Rice, Chicken Thai Rice, palak paneer, Bajra Khichdi.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Saffron Risotto with Stuffed Chicken Recipe

  • Arborio rice 1½ cups

  • Chicken breasts boneless 2

  • saffron strands 1 teaspoon + for garnishing

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fresh thyme sprigs 4-5

  • Processed cheese grated 4 tablespoons

  • Fresh parsley 2-3 sprigs + for garnishing

  • Onion 1 medium

  • Olive oil 1½ tablespoons

  • Garlic chopped 1 tablespoon

  • Chicken stock 3-4 cups

  • Fresh oregano sprigs 3-4

  • Fresh cream 2 tablespoons

  • Garlic cloves 1


Step 1

Preheat oven to180ºC.

Step 2

Slit chicken breasts horizontally without cutting through to give them butterfly shape. Place them between two sheets of cling film and flatten them with a meat hammer. Remove from cling film and place on a plate.

Step 3

Sprinkle salt, crushed peppercorns and thyme leaves on them and rub well on both sides.

Step 4

Place 2 tablespoons grated cheese at one end of each chicken breast.

Step 5

Finely chop parsley and sprinkle on top of cheese and roll tightly. Wrap the rolls in aluminium foil and seal the edges by twisting.

Step 6

Place the rolls on a baking tray, place the tray in the preheated oven and bake for 7-10 minutes.

Step 7

Finely chop onion.

Step 8

Heat 1 tablespoon olive oil in a non-stick pan. Add chopped garlic and sauté for a minute. Add onion, mix and sauté till onion turns translucent.

Step 9

Add rice, mix and sauté for a minute. Add some stock, stir and cook till the stock is absorbed. Keep adding some stock, mix and cook till the rice is fully cooked and all the stock is used.

Step 10

Crush saffron and place in a bowl. Add little water and heat in the microwave for 30 seconds.

Step 11

Add salt, crushed peppercorns and saffron water to the rice and mix well. Let it cook.

Step 12

Remove chicken from the aluminium foil.

Step 13

Add oregano and cream to the rice, mix well and cook for 2-3 minutes.

Step 14

Heat remaining olive oil in another non-stick pan.

Step 15

Slice garlic clove.

Step 16

Place chicken rolls in the pan and shallow-fry till lightly browned. Remove from pan and set aside.

Step 17

Add sliced garlic to the same pan and sauté till golden. Remove from heat and set aside.

Step 18

Put a ring mould on a serving plate and fill it with the risotto. Press so that it takes the shape of the mould. Slice the chicken rolls. Remove the ring mould gently and place the chicken slices on one side. Garnish with saffron threads, fried garlic and parsley.