CHICKEN RISOTTO

SERVES 4 COOK 1 HOUR 40 MINS COST $$$$$

1kg whole chicken 2 onions, quartered, plus 1 extra, finely chopped 2 sticks celery, trimmed, chopped coarsely 2 carrots chopped coarsely 2 bay leaves 1 tsp black peppercorns 12 cups water 50g butter, chopped 4 green onions, finely chopped 3 garlic cloves, crushed 2 cups arborio rice 1 cup finely grated parmesan 2 tsp finely grated lemon rind (see tip) finely grated parmesan, extra, to serve

Using kitchen scissors, cut chicken in half through breastbone and along one side of backbone (or ask your butcher to do this). Rinse under cold water and remove fat. Combine chicken, quartered onions, celery, carrot, bay leaves, peppercorns and water in a large saucepan. Bring to boil. Reduce heat. Simmer uncovered 45 mins. Remove chicken from pan.

Strain stock into a medium saucepan (you’ll need 6 cups of stock). Keep stock hot over a low heat while preparing risotto.

When cool enough to handle, remove chicken meat from bones and discard bones. Cover chicken with foil to keep warm.

Heat butter in same large saucepan over medium heat. Cook finely chopped onion, stirring, 5 mins or until soft. Add garlic and cook, stirring, 1 min. Add rice and stir to coat in onion mixture.

Add 1 cup of simmering stock. Cook, stirring over medium heat until stock is absorbed. Continue adding stock mixture in 1-cup batches, stirring until absorbed. Total cooking time should be 25 mins or until rice is almost tender.

Remove from heat. Stir in parmesan and shredded chicken. Cover and allow to stand 5 mins. Serve risotto sprinkled with green onion, rind and extra parmesan.