Under preparation now - chicken risotto
Jul 27, 2013 15:40:23 GMT
Post by Deleted on Jul 27, 2013 15:40:23 GMT
Sat outside with wine and today's papers
But in the kitchen, simmering gently, is a broken up leftover roast chicken carcass in about 1.5l water. Plus the trimmings from an onion and two large cloves of garlic. Will cook gently for about 1.5 hrs and strain out all the bones and bits to make rich stock
I have crushed the garlic and chopped the onions as well as about a desertspoonful of green bell pepper, and two fresh toms past their best. I have chopped a small red dried chilli from last years crop.
I will gently fry the onion, without burning, in a good slug of olive oil. Stir in a large cupful of rice (depends on how many you're feeding) and continue to stir and cook unitil rice is glossy. Then pour in a glass of dry white and stir until alomost absorbed. Arborio rice is always the chefs' recommendation but use cheaper 'pudding' rice if you like, or everyday 'savers' long grain rice.. it all works.
Add a ladle-full of the chicken stock and cook until almost absorbed, stiring as often as you have the patience to do so. And then keep doing this unitl the risotto rice grains are plump and soft - but at some stage (I would guess half way through but it's up to you) add the garlic, chilli, toms and pepper plus one or two sliced, fresh chicken breasts (or left over chicken pieces if you like). A handful of frozen peas tossed in is a great idea too.
Just keep stiring, adding stock, and watching to see and taste when the rice is done. Don't forget to add salt and pepper to your taste, some oregano maybe, or fresh basil.
A little dash of cream isn't silly either, but do grate some cheese.. parmesan, cheddar.. whatever.
That's what we're having today after a long day working at our tans.
Won't photograph it - don't think risotto is photogenic enough. But if I do I'll post later.
regards,
Derek
But in the kitchen, simmering gently, is a broken up leftover roast chicken carcass in about 1.5l water. Plus the trimmings from an onion and two large cloves of garlic. Will cook gently for about 1.5 hrs and strain out all the bones and bits to make rich stock
I have crushed the garlic and chopped the onions as well as about a desertspoonful of green bell pepper, and two fresh toms past their best. I have chopped a small red dried chilli from last years crop.
I will gently fry the onion, without burning, in a good slug of olive oil. Stir in a large cupful of rice (depends on how many you're feeding) and continue to stir and cook unitil rice is glossy. Then pour in a glass of dry white and stir until alomost absorbed. Arborio rice is always the chefs' recommendation but use cheaper 'pudding' rice if you like, or everyday 'savers' long grain rice.. it all works.
Add a ladle-full of the chicken stock and cook until almost absorbed, stiring as often as you have the patience to do so. And then keep doing this unitl the risotto rice grains are plump and soft - but at some stage (I would guess half way through but it's up to you) add the garlic, chilli, toms and pepper plus one or two sliced, fresh chicken breasts (or left over chicken pieces if you like). A handful of frozen peas tossed in is a great idea too.
Just keep stiring, adding stock, and watching to see and taste when the rice is done. Don't forget to add salt and pepper to your taste, some oregano maybe, or fresh basil.
A little dash of cream isn't silly either, but do grate some cheese.. parmesan, cheddar.. whatever.
That's what we're having today after a long day working at our tans.
Won't photograph it - don't think risotto is photogenic enough. But if I do I'll post later.
regards,
Derek