Chicken leftover risotto

Experience

le meilleur riz du monde que Manou nous avait servi à Anne-Louise et à moi un lendemain de poulet rôti, lors d’un été à Auch. Nous nous en souvenons toutes les deux sans en avoir beaucoup parlé des années plus tard.

Matt and I usually eye-ball the proportions, so it’s not an exact recipe.
This can take a little safran as an add-on. We recently made a fennel risotto (fennel sliced and roasted at 170 C in the oven with olive oil salt pepper) and the chicken stock, it was to die for.

4 servings

Ingredients

• leftover chicken meat and sauce
• chicken broth made from the chicken carcass
• 1 onion
• olive oil
• 1/2 to 1 cup white wine (?)
• 400 g risotto (?)
• 100 g Parmesan
• safran, definitely some safran

Recipe

1. Heat the chicken meat in small pieces in a pan. (The meat can be ignored to make a side dish).
2. Warm the sauce in a pot. If it’s super flavorful and concentrated, you may want to dilute with water, now or during cooking. Alternatively use some chicken broth (the one I make with the chicken carcass I sublime and can be easily frozen).
3. Slice onion into half rings. Grate Parmesan.
4. Cook onion in a bit of olive oil. Add risotto rice, cook a bit.
5. Add white wine and evaporate. Then start adding sauce bit by bit. If you run out of sauce, use water or chicken broth, but be careful to not make it too strong in flavour (we used just sauce and chicken broth and it was almost too strong). Add chicken pieces in the risotto a mid-way.
6. It will take a long time to have the risotto rice cooked and creamy.
7. Add half the Parmesan and melt in the pan.
8. Serve and top with rest of Parmesan.

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