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
Serves 4
A great way of using up the remains of a roast chicken, always popular with children especically if you don’t add the mushrooms.