ROAST CHICKEN RISOTTO

Ingredients

2 tbs olive oil

25 gm butter

1 medium onion, finely chopped

1 stick celery, finely chopped

1 tbs fresh thyme leaves

350 gm arborio or carnaroli rice

200 ml white wine or dry Vermouth

about 1.25 litres of HOT chicken stock ( make this with the carcass of the chicken, any roasting juices and any vegetables you have to hand , if you can simmer it for an hour before you make the risotto all the better )

about 350 gm roast chicken, torn in pieces

250 gm mushrooms, sliced and sauted (optional)

150 gm creme fraiche

100 gm fresh parmesan, grated

handful of chopped flat leaf parsley

salt and pepper

Procedure

1. Sauté the onion and the celery in the oil and butter over a medium heat until translucent, do not let it brown. Stir in the rice and cook for 2 mins.
2. Turn up the heat and add the wine or the vermouth, it will sizzle and the alcohol will evaporate.
3. Once the liquid has reduced start adding the HOT stock a ladleful at a time over a medium heat, keep stirring and allow each addition to be absorbed before adding the next ladleful. This should take about 16- 18 mins.
4. Add the chicken pieces, the thyme , the mushrooms (if using) and season well about 5 mins before the end of the cooking time.
5. Stir in the parsley , the crème fraiche and the parmesan, take the pan off the heat, cover and leave to stand for 5 mins before serving.