Chicken Risotto
Serves : 4
Ingredients:
1 x 1.5kg / 3lb Chicken, cooked,
giblets reserved
⅔ cup
/ 50g / 5oz Chopped Veal
1 Carrot, chopped
1 Onion, chopped
1 Stick Celery, chopped
Salt
˝ cup / 100g / 4oz Butter
Pepper
1 cup / 250g / 8fl oz Dry White Wine
3 Medium Tomatoes, chopped
1˝ cups /
290g / 10˝oz Rice
4 tbsp Grated Parmesan Cheese
Instructions:
- Skin
& bone the chicken;
dice the flesh and set aside.
- Put
the veal, chicken bones and giblets into a pan with half the carrot, onion and celery. Cover with
water, add a pinch of salt
and cook over a medium heat for about 30 minutes. Strain this stock, set
aside and keep hot.
- In
a second pan, lightly brown the remaining chopped vegetables in half the butter.
- Add
the diced chicken,
season with salt
& pepper and
continue cooking, covered, for a few minutes.
- Pour
in the wine, reduce by half, add the tomatoes and
cook until soft.
- Pour
in the rice and
add a ladleful of the stock. Continue adding the stock at intervals as the
rice dries out.
- When
it is cooked, remove from the heat, stir in the remaining butter and half
the parmesan.
Allow to stand for a minute and then serve with the remaining parmesan cheese.
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