Chicken Risotto

I love me a cooking show. It hurts my heart that I no longer have the food network. Now I have to make do with all of the cooking shows that are on PBS. My favorite one is Lidia's Italy. K and I watch it all the time, and have tried tons of her recipes, and copy her techniques. We also use some of her Italian words in our every day life. Yes, we are that dorky. Anyway, last week she had an episode about risotto. I love risotto and her recipes seemed so easy so I decided to make a chicken one that night. It was really easy.

First I had to make some pistata (I am totally guessing on that spelling) which is just her word for carrots, celery and onions that you buzz up in the food processor. Then, in the dutch oven, I sauteed that in oil for a few minutes, and added cubed chicken. I cooked it for a few more minutes, and added about a whole container of chicken broth, and a bunch of rice. I didn't have arborio on hand, so I just used short grain brown rice. The only seasoning was a few bay leaves and salt/pepper. I cooked it for awhile till the rice was done, and that was it! The only difference was on the show, she said that would take 10 minutes, but it was more like 45. If it starts getting too dry, you can add more broth. The picture isn't that great, but the food sure was!

Edited to add:
Ohmigosh! I forgot the whole end to this recipe! So after the rice is cooked and everything, you add a couple of pats of butter, and then pretty much a handful of grated parmesan cheese. Once that is all melted in, THEN you are done!