Thread about the chicken thread!

[IAmTheCookieMonster]

Loads of you said that you make risotto from your leftover chicken.

I've never made a risotto but I love eating it, please can you tell me your recipes?

oi, i want a recipe! BUMPBUMPBUMP!

I sweat some onion & finely chopped leek in a little olive oil. Add your risotto rice & stir for a few minutes. Add hot chicken stock a ladle at a time, and let it soak in. Add another ladle when the last lot has been absorbed. Keep doing this till all the stock is gone (I use about 700ml). Add your cooked shredded chicken & heat through. Serve straight away, in a warm bowl. Dont let it sit, it goes a wee bit manky lol

You cana dd mushrooms or whatever you like, I just happen to like chicken & leek :)

I cheat with the ladleing bit. Same as above but add all the stock at once and then put a lid on the pan and cook slowly.

Not quite as creamy, but pretty good if you have used arborio rice and much less work.I also add some parmesan and lemon juice just before the end which gives it some zing.

Risotto rice: essential

Stirring for ages: not essential

I do in between, add quite a ibt of liquid, stir, go away for 10 mins, add quite a bit more, etc.

75g risotto rice per adult is what you need.

thank you! i'm going to try that soon :-)

I agree, no need to do constant stirring!

I add a bit of milk towards the end to make it a bit creamier

Chop onion, celery and garlic and fry until transparent in a little olive oil. Add rice (arborio) and stir to coat, add a glass of white wine and allow rice to absorb. Then add the stock a ladle at a time and allow the rice to absorb it. Stir frequently to make sure it's loose but you don't have to stand over it, just make sure it's on a low heat. Add a good couple of handfuls of parmesan and some black pepper at the end. Yum scrum.

Parmesan is essential. 3/4 of a cup at the end of cooking, rest to sprinkle on top of risotto.

Rachel Allen's butternut squash risotto.

chuck it in the oven - none of that faffy stirring.