For the risotto: 1/4 cup of butter, 1 medium onion finely chopped, 1 and 1/2 cups of Arborio rice, 1 cup of white wine, 7 cups of chicken broth, 1 teaspoon of paprika, 1 medium-sized chicken breast (ask your butcher to debone), 2 tablespoons of butter, Salt and black pepper to taste
For the risotto: 1/4 cup of butter, 1 medium onion finely chopped, 1 and 1/2 cups of Arborio rice, 1 cup of white wine, 7 cups of chicken broth, 1 teaspoon of paprika, 1 medium-sized chicken breast (ask your butcher to debone), 2 tablespoons of butter, Salt and black pepper to taste
Prepare the risotto: In a pan with the butter, sauté the onion until golden brown
Add the rice and cook until lightly toasted
Add the wine and let it evaporate
Gradually add 1 cup of chicken broth at a time, stirring constantly until the rice is cooked al dente
Let the paprika simmer in 1/4 cup of chicken broth for a few minutes
Mix the paprika into the risotto
Transfer the risotto to a baking dish and let it cool down
Cut off the wing tip of the chicken breast, leaving the bone intact, and sew it shut
Season the inside of the chicken with salt and black pepper
Sew up one end of the chicken, creating a pouch, and fill it with the risotto
Sew up the other end and tie the chicken with kitchen twine
Place it in an oven-safe dish and brush with butter
Bake in a preheated oven at 200°C for 40 minutes or until golden brown
Add a little water to the dish to prevent the chicken from sticking
Serve by cutting slices of the stuffed chicken
