Pasta, Noodles and Rice Recipes - Chicken Risotto Recipe

Ingredients

Serve 6

• 1 kg/2 lb oven-ready chicken

• 2 liters/3 1/2 pints water

• 2 celery sticks

• 2 onions

• 2 carrots

• 3-4 tablespoons olive oil

• 7 tablespoons white wine

• 375 g/12 oz tomatoes, skinned and mashed

• 500 g/1 lb arborio rice

• 75 g/3 oz butter, softened

• 75 g/3 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Remove the bones from the chicken and place them in a large pan with the measured water. Add 1 celery stick, 1 onion and 1 carrot, and season liberally with salt and pepper.

2. Bring to the boil, lower the heat, cover and simmer for 1 1/2 hours. Strain the stock and keep hot.

3. Meanwhile, dice the chicken meat, removing all the skin, and finely chop the remaining vegetables.

4. Heat the oil in a large, deep frying pan, add the vegetables and fry gently until lightly colored. Add the chicken and fry for a further 5 minutes, stirring constantly, then add the wine and boil until it evaporates.

5. Add the tomatoes and salt and pepper to taste. Cover and cook gently for 20 minutes, adding a little of the chicken stock if the mixture becomes dry.

6. Stir in the rice, then add 200 ml/7 fl oz chicken stock. Cook for 20-25 minutes until the rice is just tender, adding a little more stock to moisten, as necessary.

7. Remove from the heat, add the butter and Parmesan, and fold in gently to mix. Serve immediately.