S-t-r-e-t-c-h-i-n-g the chicken: risotto

After a big chicken roast yesterday we went for something a little lighter(!) and had chicken risotto.   I stripped the chicken of all its meat and popped the carcass in a pot with some tired looking carrots, an onion and some herbs and boiled away to make fresh chicken stock. 

Once the stock was ready and sieved I set about making the risotto by softening some chopped onion, adding chopped mushrooms, risotto rice and the stock and then a small amount of the chopped chicken, a generous blob of butter and a good handful of freshly grated parmesan.  I know some people think that a risotto is a bit of a faff to make because you do need to stand and stir but stove-side pottering has a therapeutic value all of its own.  Tomorrow – pies!   I realise that my chicken stretching posts are not that innovative, many people know how to make more than one meal out of a roast bird but if these posts reach even one person who hasn’t done this before then it is worth the time to do.

Three bowls of delicious risotto:

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There will be some non-food making before the week is out!  Over to you – who has a risotto recipe to share?

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