This is a fantastic way of using up food from your fridge. If you’ve Roasted a Chicken over the Weekend, then don’t throw away the juices from the pan or any delicious gravy. Make sure you use it as a stock and add any left over chicken to the risotto. For a little more indulgence and to take the risotto to another level, finish with a drizzle of truffle oil. ⠀ ⠀ ⠀ ⠀ INGREDIENTS 50g butter⠀ 3 onions finely chopped⠀ 2 cloves garlic crushed⠀ 250g pack chestnut mushrooms, thickly sliced⠀ 300g arborio risotto rice⠀ 150ml dry white wine⠀ 1.4l hot chicken stock⠀ 140g cooked chicken, pulled into chunks ⠀ 50g grated parmesan ⠀ ½ small pack flat-leaf parsley
METHOD
⠀ Heat the butter in a large pan. Sauté in the onion and fry for 10 mins more until the onion is soft but not coloured.Stir in the mushrooms and continue cooking, stirring, for about 5 mins. Now add the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to evaporate the alcohol.⠀ Add the hot stock ladle at a time until the liquid is absorbed and the rice is cooked through. You may not need all of the stock. The texture now should be creamy, like rice pudding.Stir through the cooked chicken, warm briefly, then turn off the heat. Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season with salt and pepper.⠀
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