* 1 rotisserie chicken carcass
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 1 onion, quartered
* Handful of parsley
* 8 cups water
* 1/4 tsp salt
* Optional: a few black peppercorns or a bay leaf
Method
1. Break apart the chicken carcass slightly and place it in a large pot with the vegetables, parsley, salt, and water.
2. Bring everything to a gentle simmer over medium heat. Avoid a hard boil so the stock stays clean-tasting.
3. Let the stock simmer uncovered for about 3–4 hours. Skim any foam from the top if needed and add a splash of water if the bones become exposed.
4. Strain the stock through a fine mesh sieve and keep it warm for the risotto.
⸻
Chicken Risotto
Ingredients
* 2 tbsp olive oil
* 1 shallot, finely diced
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 4–6 cups warm chicken stock
* 2 cups shredded rotisserie chicken
* 1 cup grated Parmesan
* 1/2 tsp dried thyme
* Salt and black pepper, to taste
Optional finish:
* Fresh parsley
* Extra Parmesan
* Small knob of butter for extra richness
⸻
Method
1. Warm the chicken stock in a pot over low heat until steaming.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced shallot with a small pinch of salt and cook until softened and fragrant, about 3–4 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to lightly toast.
4. Pour in the white wine and stir until mostly absorbed, scraping up any browned bits from the pan.
5. Begin adding the warm stock about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
6. Continue cooking and gradually adding stock for about 20–25 minutes, until the rice is creamy but still has a slight bite in the center.
7. Stir in the shredded chicken, Parmesan, and dried thyme. If the risotto becomes too thick, loosen it with an extra splash of stock.
8. Taste and season with salt and black pepper as needed.
9. Serve immediately topped with parsley and additional Parmesan if desired.
1 Comment
Risotto al pollo arrosto:
For the Homemade Chicken Stock
Ingredients
* 1 rotisserie chicken carcass
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 1 onion, quartered
* Handful of parsley
* 8 cups water
* 1/4 tsp salt
* Optional: a few black peppercorns or a bay leaf
Method
1. Break apart the chicken carcass slightly and place it in a large pot with the vegetables, parsley, salt, and water.
2. Bring everything to a gentle simmer over medium heat. Avoid a hard boil so the stock stays clean-tasting.
3. Let the stock simmer uncovered for about 3–4 hours. Skim any foam from the top if needed and add a splash of water if the bones become exposed.
4. Strain the stock through a fine mesh sieve and keep it warm for the risotto.
⸻
Chicken Risotto
Ingredients
* 2 tbsp olive oil
* 1 shallot, finely diced
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 4–6 cups warm chicken stock
* 2 cups shredded rotisserie chicken
* 1 cup grated Parmesan
* 1/2 tsp dried thyme
* Salt and black pepper, to taste
Optional finish:
* Fresh parsley
* Extra Parmesan
* Small knob of butter for extra richness
⸻
Method
1. Warm the chicken stock in a pot over low heat until steaming.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced shallot with a small pinch of salt and cook until softened and fragrant, about 3–4 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to lightly toast.
4. Pour in the white wine and stir until mostly absorbed, scraping up any browned bits from the pan.
5. Begin adding the warm stock about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
6. Continue cooking and gradually adding stock for about 20–25 minutes, until the rice is creamy but still has a slight bite in the center.
7. Stir in the shredded chicken, Parmesan, and dried thyme. If the risotto becomes too thick, loosen it with an extra splash of stock.
8. Taste and season with salt and black pepper as needed.
9. Serve immediately topped with parsley and additional Parmesan if desired.