Saffron Risotto Chicken Casserole

This is not really a recipe but rather a bunch of shit that I threw together in a casserole dish. I had some crap sitting around the house I needed to get rid of so if you have these ingredients on hand I would highly suggest making this dish but don't run to the store to get what you need. That would be pretty stupid, but then again you never fail to surprise me. Let's begin:
Put your chicken in a small casserole dish (I only had three drumsticks to work with here). Pour in 1c arborio rice and 1 can of broth. Add 3 minced cloves of garlic, sliced onion, and a few pinches of saffron. Saffron is the spice you always hear amazing things about but can never afford on your welfare budget, loser. Bake at 350 for about 1 hour or until all the liquid has been absorbed. Eat it.

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Hi everyone and welcome to the GialloZafferano kitchen. I'm Deborah and today we'll be preparing a traditional dish from Milan: Saffron Risotto. Let's take a look at what we'll need:
1 2/3 cups of Arborio rice
8.5 Tablespoons of butter
An onion
One glass of white wine
4 cups of broth
A packet of saffron
A little less than a cup of grated Grana Padano cheese
Let's prepare our risotto!
In a non-stick pan, melt the butter and to that add the chopped onion. Now add the rice and mix till it begins to brown. Once the rice is toasted, it's time to add the glass of white wine and continue to stir until it's completely absorbed.
The wine has evaporated. Now we'll continue to cook the rice by continuously adding a ladleful of broth at a time and adding the next when the liquid has been absorbed.
When the rice is just about cooked, add the saffron which you can dissolve in a little bit of warm broth. Continue to mix until everything has finished cooking.
The rice is finished. Now, add the grated cheese and mix!
Here's our saffron risotto. As a luxurious finishing touch, serve the risotto with a bit of saffron sprinkled over the top.
From GialloZafferano, buon appetito and see you next time!