Risotto – the Perfect use for leftover roast Chicken
I love making risotto. I find the stirring process quite theraputic, getting that gloopy sticky mixture as the starch from the rice is released. And, its something where you can be creative with your leftovers and make a meal that’s almost elegant with things that you might otherwise throw away.
Now, yesterday I indulged my craving for roast chicken. Then I picked off the remaining meat and made chicken carcass stock, just boiling up the bones with an onion, carrot and bayleaf. And, that gave me the perfect leftovers for Risotto.
This recipe is for Chicken and Asparagus Risotto. But it’s infinitely variable. There are even sweet risotto recipes if you happen to like the idea of strawberries…and a rather beautiful beetroot risotto.
For me, a good Risotto involves a great home made stock. And, stirring a lot. I don’t believe risotto made with a stock-cube works in the same way and I think the stirring process is essential to get that lovely silky risotto texture. Baked in the oven risotto is fine, but not the same!
I’m sending this to Turquoise Lemons for her No Waste Food Challenge because for me, this is my favourite left-overs recipe. Not least because it’s a good excuse to roast a chicken!