Today’s recipe is a solution for left-over
chicken. Yes, this dish does contain carbohydrates and some vegetables and it
is absolutely delicious. We find it difficult not to crave this sort of food
when the weather gets cold. You could use the left-over carcass of the chicken
to make the stock, or just use a good commercial stock, like Nomu Fond
A pot of light chicken or vegetable
stock (about 1.5 to 2 litres) - 1 onion, very finely chopped – 1 stick of
celery, finely chopped - 1 clove garlic, finely chopped – 1 t fresh thyme
leaves - 1/2 T extra virgin olive oil – ½ T butter - half a red pepper, finely
chopped into small cubes – 2 cups Risotto rice – 250ml dry white wine – 4 to 6
artichoke bottoms, each sliced into six pieces - 1 cup of cooked chicken in
small pieces – ½ cup depodded broad beans or peas – salt and freshly ground
pepper – 1 T butter
Put the stock on to simmer. On another burner, in
a heavy bottomed pan, fry the onion, celery, garlic and thyme in the oil and
butter till transparent and soft; then add the red pepper and fry gently for
two minutes. Put in the rice and let it coat in the oil and fry for one minute.
Put in the wine and let it bubble so that the alcohol burns off. Then add a
couple of ladles of the hot stock. The secret is to cook the rice slowly in
quite a lot of liquid and stir or shake the pan occasionally to circulate the
rice. Do not let the rice dry out and, as soon as you see it becoming dryer,
add more stock. If you cook too fast or on two high a heat, the rice will only
cook on the outside and become very mushy. When the rice is nearly done, add
the chicken, the artichokes and the broad beans and warm through for five
minutes. Taste and adjust the seasoning. The risotto should be quite soupy and
creamy but not mushy; the rice should still have separate grains. Draw the pan off
the heat, stir in the butter and let it rest for five minutes, then serve.
Serves 4
© John & Lynne Ford, Adamastor & Bacchus 2018
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