Chicken Corn "Rotunda" Risotto

This risotto will have you feeling at home in a palatially Palladian way.

Like the Villa Rotunda by Italian architect Andrea Palladio, risotto comes from Italy and is quite the work. Making risotto takes a half hour of stirring but it is well worth the hearty end result.

Ingredients:

• olive oil
• half a red onion
• 1 cup of Italian arboreo rice
• 1 can of cream of chicken soup
• about 5 cups of chicken stock
• 1 cup of frozen corn
• 1 lb of chicken cut into small chuncks
• salt and pepper to taste
• 1 tablespoon of paprika
• parsley to garnish

1. Saute the onion in olive oil in a medium sized pot
2. Cut chicken into small chunks and salt mildly
3. In a separate pan cook the chicken chunks in a bit of olive oil until the chicken gets a little brown
4. Back in the pot of sauteing onions pour in about 1 cup of chicken stock 
5. Add arboreo rice into the pot
6. The trick to risotto is to alternate stirring the risotto and adding chicken stock and cream of chicken soup, add the stock and soup little by little and let the risotto cook over medium heat. the 1 cup of arboreo rice will expand and the stock will cook down.
7. After about 10 minutes, add the cooked chicken and corn to the pot. keep on stirring and adding the stock and cream of chicken soup.
8. Add the paprika and salt and pepper to taste.
9. Let the risotto sit for 10 minutes before serving and add chopped Italian parsley to garnish.

http://en.wikipedia.org/wiki/Palladian_architecture