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