Chicken Risotto

by Antonio Tramontina
(Albuquerque, NM)

Memories of Clarinda spending hours making enough risotto for a family of eight...
the smell in the house
the rich chicken flavor...
the special occasion that it took to get her to make it...
3 cups Chicken stock
1 Minced onions
2 tbsps Minced garlic
2 tbsps butter, unsalted
2 cups arborio or regular rice (This is a preference issue. The starch in the Arborio rice can be difficult to control)

Add whole cut chicken to stock pan.
Add carrots, celery, onion, chicken base
bring to boil stew for about 60 minutes
Drain broth and set aside, keeping it hot.

sautee onions in butter until translucent
add garlic briefly...a few minutes
add rice and cook until it is coated with the mixture and has absorbed all the flavored butter
begin adding the chicken stock slowly...a cup at at time.
2 cups of rice should take approximately...3-4 cups of broth...depending how well cooked you prefer your rice.
Add broth until cooked to preference...remove from heat
Add freshly grated parmighiana and shreds of chicken remaining from stock
cover tightly and let rice absorb remainder of broth.