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Aunty Tracy makes a risotto that Rachel just loves.  She asks to have that for tea every time she stays with her Aunt.
Left over cooked chicken and/or ham, chopped into chunks
1 onion, chopped
1 tablespoon of olive oil
1 clove of garlic, crushed
3 stalks of celery, finely chopped 
2 cups of Arborio rice
1 cup of dry white wine (optional - the alcohol evaporates)
4 cups of chicken stock, heated 
1 cup of mushrooms, chopped
parmesan cheese, grated
parsley chopped
salt and pepper

Cook the onion, garlic and celery in the oil, in a large pot, until the onion has softened. Add the rice and cook, stirring, for about 4 minutes.  Add the wine and stir until the liquid has been absorbed.  Add the heated chicken stock, ladleful at a time, stirring until the liquid is absorbed, before putting the next ladleful in.
When 2/3 of the stock has been added stir in the mushrooms and cold meat. Check the rice once all the stock has been added and add some water if the rice is still uncooked.
Season to taste with the salt and pepper. Take the pot off the heat and stir in the parmesan and parsley.  Leave the risotto to stand, covered, for a few minutes.
Serve with salad or seasonal veggies on the side

You can use any combination of cold meat and cooked veggies that you like.  Try pumpkin and bacon; chicken, sundried tomato and asparagus; or your own favourites.