Risotto with chicken

1,2 l chicken broth

400 g chicken

350 g rice

200 g canned corn
what kind of corn to choose? we'll show

200 ml semi-dry white wine

100 g cheese

100 g onions

30 ml olive oil

1 sweet yellow pepper

1 tsp. sea salt

? tsp. black pepper

1/8 tsp. saffron

Finely chop the onion, fry in a little butter, add the chopped chicken, fry until clenched chicken, put diced yellow pepper, stir, put a few minutes, add the saffron.

Pour into the pan, the rice, salt, put in 2-3 minutes, gradually pour in the wine, stirring until it's absorbed, gradually pour hot chicken broth, add the corn.

While stirring, bring the rice until cooked, add pepper.

Before serving, sprinkle the hot risotto with chicken grated cheese.