Granted it doesn’t sound all too enticing and it’s no oil painting but it’s actually pretty wonderful. I’ve recently decided that I’m going to be a grown up and that means saving and using leftovers. This particular dish is mad frugal.
Myself and my husband often have risotto for dinner, it’s probably one of our favourites, but usually we use crisp, toasted Parma ham (if you want to do that one just leave out the chicken and put Parma ham into an oven at 180 Celsius for about 8 mins and then shred it on top of the risotto, yum).
Risotto like this is perfect for the weird weather Dublin’s been getting.
Use this recipe more as I guide than gospel. My quantities should feed about four moderately hungry people for dinner. But if you have a hankering for more chicken then by all means add more, the same goes for the leeks. You could even add in some peas or broccoli if the mood so took you.
Butter a sizable knob (harhar)
Leek 1 large
Risotto rice – I used arborio, I used to use carnaroli but I haven’t been able to get any of that recently – 250g
White wine 250ml
Chicken stock 650ml (warm)
Roast chicken 250g
Find yourself a large, heavy-based saucepan, throw in the butter and pop it on a medium heat. Now finely dice a white onion and add it in too. Stir and let them gently cook away till translucent.
Slice your leek in half, length-ways, then chop into half moons of about 3mm thick and add it to the onion pan. Stir some more.
Weigh out the rice and empty it into the saucepan. Mix that all about for about 2mins then crank up the heat to maximum.
Pour in the wine and watch it bubble furiously. Stir the rice sporadically until the alc0hol-i-ness of the steam doesn’t burn your nostrils too much or till the rice starts to catch on the bottom of the pan – whichever comes first.
Add in about 100ml of warm chicken stock and stir. Lower the heat to a low-medium so the risotto is simmering calmly.
Again, as the exemplary wife I am, I used homemade chicken stock. It is a far lovelier flavour and takes very little effort. All you need to do is cover the bones leftover from a roast chicken with water, bring it to the boil, then reduce the heat and simmer for about 2hrs. It’s not pretty but it’s worth it.
Back to the risotto. Stir every few minutes and pour in another 100ml of stock when you can stir the rice and the liquid doesn’t rush to fill the spoon’s trail immediately – as in when most of the stock has either been absorbed or evaporated.
Anyway, keep doing this till the rice is translucent and no longer chewy. It took me the full 650ml and 20mins but this will vary depending on the rice you use. When the rice is cooked grate in the Parmesan and chop in the chicken. Mix it all together and season to taste. Give it another 5mins on the heat to make sure the Parmesan has melted and the chicken is heated through. You want the risotto to be oozy and delicious, it should try to run off your spoon.
Serve it straightaway or it’ll start to get claggy and unpleasant.
(if you do want to reheat it at any stage add in a splash or two of stock or water to loosen it up again)