1. 1

   Step 1

   Preheat the oven to 200°C.

2. 2

   Step 2

   Cut 600 g of chicken thigh into cubes and season with a pinch of salt.

3. 3

   Step 3

   Roast the chicken for 35 to 40 minutes until golden brown.

   Timer 40 min
4. 4

   Step 4

   Boil 1.5 liters of water and dissolve 2 chicken bouillon cubes, keeping it on low heat.

   Timer 10 min
5. 5

   Step 5

   In a pot, heat 1 tablespoon of butter and 2 tablespoons of olive oil.

6. 6

   Step 6

   Sauté 1 chopped onion, 4 minced garlic cloves, and 1 teaspoon of celery powder.

7. 7

   Step 7

   Add 2 cups of arborio rice and sauté lightly.

8. 8

   Step 8

   Pour in 2 cups of dry white wine and stir until evaporated.

9. 9

   Step 9

   Add 1 can of tomato sauce and mix well.

10. 10

    Step 10

    Add the chicken broth gradually, stirring constantly until the rice is al dente.

11. 11

    Step 11

    Incorporate the roasted chicken and 10 chopped olives into the risotto.

12. 12

    Step 12

    Adjust salt and black pepper to taste and serve.

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