FARM WILDER CHICKEN RISOTTO

Ingredients

125g butter

900g skinless, boneless chicken breasts, thinly sliced

1 large onion, chopped

1 tbsp flat leaf parsley, finely chopped 500g risotto rice

150ml white wine

1.3 ltrs hot chicken stock (see Farm Wilder’s chicken stock below) 55g parmesan cheese, grated Salt and pepper

Method

■

■ Heat 55g of the butter in a deep saucepan. Add chicken and onion and cook stirring frequently for 8 minutes or until golden brown. Add rice and mix to coat in butter. Cook stirring constantly for 2-3 minutes or until the grains are translucent.

■ Add wine and cook stirring constantly for 1 minute, until reduced. Gradually add the stock, a ladleful at a time, add more liquid as the rice absorbs each addition. Cook, stirring for 20 minutes or until all the liquid is absorbed and the rice is creamy.

■ Remove from the heat and add 1 heaped tablespoon of flat leaf parsley, mix well then stir in the parmesan until it melts. Season to taste with salt and pepper.

■ Spoon the risotto into warm serving dishes and serve immediately.

FARM WILDER’S CHICKEN STOCK

Ingredients – makes 2.5 ltrs (4 pints) 1.5kg raw chicken bones or the carcasses and trimmings from a roasted bird

3 sticks celery, roughly chopped 3 carrots, peeled and roughly chopped

1 large onion, peeled and cut into quarters

Bouquet garni (3 parsley stalks, 3 thyme stalks, 3 bay leafs tied with string)

1 tsp black peppercorns, crushed

Method

■

■ Crush or break up the bones or carcasses and place into a large stock pot (or electronic pressure cooker) with the onion, add 4 litres of water and bring to a boil skimming off any scum from the surface. Add carrots, celery, bouquet garni and peppercorns, simmer for 2 ½ – 3 hours. Strain into a bowl, leave to cool then remove the solidified fat from the surface and discard. Cover the stock and keep refrigerated for a few days or freeze for up to 3 months.