Ingredients

Arborio rice gr. 250
Chicken breast gr. 400
Celery heart gr. 120
Sage gr. 2
Red onions gr. 80
Extra virgin olive oil to taste
Paprika gr. 10
Parsley gr. 5
Laurel 2 leaves
Salt and pepper to taste

Preparation

Boil the chicken breast in two litres of water with the paprika, bay leaf and sage. When cooked, leave it to cool in its broth.

Strain the broth, keeping the chicken breasts to one side; boil and cook the rice until al dente, strain it, cut the onion into julienne strips, brown it in oil and add it to the rice with the celery cut into strips and half of the chicken breasts; season with oil and chopped parsley.

Serve the rice in the centre of each plate, place the remaining cut chicken breast on top and finish with a drizzle of extra virgin olive oil.