09 September 2014,12:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil and butter in a large, frying pan over medium heat. Add the onion, carrot, and celery and sauté until softened, 10 minutes.
  • Add the chicken and brown, 10 minutes. Add the stock, partly cover the pan, and simmer until the chicken is almost tender, about 30 minutes.
  • Add the rice and stir well. Pour in the wine and cook until evaporated, 5 minutes.
  • Add stock, Cook and stir until each addition is absorbed and the rice is tender, 20 minutes.
  • Stir in the remaining butter. Season with salt and pepper. Sprinkle with the Parmesan and serve hot.


  • 100 ml sesame oil
  • 100 grams butter
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 stalk celery, finely chopped
  • 2 kg chicken, cut into 6 pieces
  • 3 liters chicken stock, boiling
  • 500 grams Italian risotto rice
  • 150 ml dry white wine
  • Salt and freshly ground black pepper
  • 100 grams freshly grated Parmesan cheese

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