Saffron Chicken Risotto

Ingredients

• 1 ½ pounds boneless, skinless chicken breast
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• ½ cup green onions, sliced
• ½ cup red bell pepper, chopped
• ½ cup celery, chopped
• 1 tablespoon butter
• 1 cup uncooked U.S. arborio or medium grain rice
• pinch of ground saffron
• ⅓ cup dry white wine
• 2 cups chicken broth
• 3 cups water
• ⅓ cup Parmesan cheese, grated
• ⅓ cup black olives, sliced
• ⅓ cup heavy cream