I call this risotto as above as it is the tried and tested chicken risotto as prepared by my husband John's family when they livd in Howard street. It is such a good recipe, that we continue to use it today when we have some excellent stock made from the carcass of yesterdays chicken!
HOWARD STREET CHICKEN RISOTTO
500g long grain rice
200g fresh mushrooms, sliced
handful of peas, cooked – fresh or frozen
½ glass white wine
1 onion sliced lengthwise
2 cloves garlic (optional)
handful fresh parsley, chopped
350g cooked chicken
150g ham, chopped
100g butter + another 100g
100g Parmesan cheese , grated
½ teaspoon saffron powder or strands
hard boiled eggs – one per person
Make up a chicken stock by boiling chicken carcass with one carrot, one potato, and one onion and some celery and two chicken stock cube., or make up chicken stock with water and 2 chicken stock cubes. Set aside.
In a frying pan, melt the 100g butter and cook sliced mushrooms for a few minutes adding some finely chopped parsley and a squeeze of lemon juice. Set aside.
In a large risotto pan, melt the remaining butter and any fat from the roast chicken, add the chopped garlic (if using) and sliced onion and cook until all are soft and translucent.
Now add the raw rice, stir well allowing it to be coated in the fat. Add the wine and stir, then slowly add simmering stock ladle by ladle to the rice so that it is gradually absorbed. Half way through this process, add ½ teaspoon saffron to a ladle of stock and add to rice, season rice with salt and pepper and before all liquid is absorbed by rice, add chicken pieces, chopped ham, mushrooms and cooked peas. Stir and when rice is cooked, add grated Parmesan.
Finally serve risotto with halved hard boiled eggs and a sprinkling of chopped parsley.