Meats Recipes - Speciality Chicken Risotto

Ingredients                                        

• 1.1 kg/2 1/2lb oven-ready chicken

• 1 large carrot, chopped

• 1 celery stick, chopped

• 30 ml/2 tbsp olive oil

• 1 onion, finely chopped

• 450 g/1 lb/2 cups arborio or other risotto rice

• 375 ml/13 fl oz/1 1/2 cups dry white wine

• 400 g/14 oz/1 large can chopped tomatoes

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

• A few celery leaves

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Method:

1. Wipe the chicken inside and out with kitchen paper. Place in a large pot. Cover with water, add the carrot and celery.

2. Bring to the boil, reduce the heat, cover and simmer gently for 1 1/2 hours until the chicken is really tender and falling off the bones.

3. Remove from the stock, cool slightly then take all the meat off the bones, discarding the skin. Dice the meat. Put the bones back in the stock and simmer for a further 1 hour.

4. Strain and leave to cool then skim the surface of any fat. Measure 900 ml/3 3/4 cups to use for the recipe (the remainder can be frozen).

5. Heat the oil in a large flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes. Stir in the rice and cook for 1 minute.

6. Stir in the wine and tomatoes and simmer until the wine is absorbed. Stir in a quarter of the stock and simmer, stirring until it has been absorbed.

7. Repeat the process once more, then add the chicken and the remaining stock and simmer, stirring, until the rice is just tender and has absorbed the liquid.

8. Season to taste and serve hot with the cheese sprinkled over and garnish with the celery leaves.