1 Chicken Carcass (left over bones from your roast chicken. If you don't have a chicken carcass or fresh stock available, then use a VERY good quality stock powder.)
50g Roast chicken (chopped)
25g Ham (chopped)
1 Leek (cut in half lengthwise then chopped into 1cm pieces)
30g Shallot (finely chopped)
15g Parmesan (grated)
30ml Dry white wine
100g Arborio Rice (or a similar risotto rice)
1 teaspoon Butter
1 tablespoon Low Fat Creme Fraiche
Put your chicken carcass in a large pot, cover with cold water, bring to the boil and simmer gently for 2-3 hours, topping up with more water as required. If you like you can add in a carrot, stick of celery, onion cut into quarters and a bouquet garni of fresh herbs. But, to be honest, I don't usually bother. Once the bones are falling apart and the mixture has reduced down and become cloudy, remove from the heat and allow to cool. Pick any meat from the bones and add back into the stock. For risotto for 2 people you will need about 500 ml of stock. Any left over can be used for soups or stews or frozen for use at a later date.
Melt the butter over a low heat in a heavy based pan. Add in the chopped shallot and soften for 2-3 minutes. Then stir in the rice and coat all over till it goes translucent.
Pour in the wine and keep stirring till it is all absorbed.
Meanwhile, heat up your stock (I generally do this in the microwave!). Add it into the rice bit by bit, adding just enough to cover the rice by a finger's thickness each time. Keep stirring!
When you've added in around a third of the stock, add the leeks to the mixture and continue to add stock and cook.
Finally, just before you've added in all the stock add the chicken and ham.
Add in the last of the stock, keep stirring until it is all absorbed, then take off the heat, stir through the parmesan and creme fraiche, cover and leave to one side for 5 minutes.
Taste and season with salt and pepper as required.
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