The weekend dinner: chicken risotto.
Chicken stock (about 2 liters)
2 chicken legs (the ones with part of the backbone still attached)
2 stalks of celery
about 25 peppercorns
2 bay leaves
a sprig of thyme, some parsley
Clean the vegetables. Because they are only for flavour, throw away only the very ugly parts, wash and chop them in rough chunks. Keep the skin of the onion, it gives your stock a nice golden colour.
Put everything in a large cooking pan, cover with 2 liters of cold water. Put on the smallest stovepit you have, on the lowest fire. The stock has to simmer very, very gently, as gently as possible.
After 2 hours the stock is ready. But the longer you leave everything, the tastier it gets. I let mine simmer for 5-6 hours and got a very tasty stock.
Take out the chicken legs and let them cool. Put the rest of the stock trough a sieve and push the liquid out of the veggies. If you want a more lean broth, try to scoop some of the fat from the top of the stock. You can also let the stock cool and then scoop it of, but you need it warm for the risotto so it’s more efficient to leave it warm.
Chicken risotto (2 servings)
2 cooked chicken legs (the ones you used for the stock)
1 onion, dices
3 cloves of garlic, finely minced
1 glass white wine
warm chicken stock (the one you made above)
200 gram risotto rice
150 gram peas (I used frozen)
salt and pepper
Clean the chicken: remove the skin, fat, bones and other pieces you don’t want to eat. Pull the meat into pieces.
Sauté the onion till soft in some olive oil. Add the garlic and the risotto. Fry the rice until it is shiny and translucent. Then add the glass of wine. Stir regularly. When the wine is absorbed, you can add the stock, a ladle at the time, waiting after each ladle until it is absorbed. You won’t need all the stock made above, so taste after a few ladles if you need to add more stock.
When the rice is soft, add the chicken meat and the peas, let it warm for a bit. Add some grated parmesan cheese and season with salt and pepper. Serve immediately, with some extra parmezan cheese.
Simple salad (2 servings)
to serve with the risotto
1 cucumber, sliced
150 gram cherry tomatoes
You can either half the cherry tomatoes or splash them a bit with your hands (it gives a mess, but it is nice for the dressing). Put the veggies in a bowl, dress with balsamico and oil, season with salt and pepper.
Onion soup (2 bowls)
to use up the leftover stock
salt and pepper
Slice the onions thinly. Put them in a very hot pan with some olive oil. Stir around till softened, then put the fire low. Let them cook until they are golden. Make sure you stir often, otherwise they burn. When they are almost burning you can add a little water. Add the stock and the bay leave when the onions are golden. Let simmer for a while, loosen all the sticky bits from the bottom of the pan. Season with salt and pepper.
Nice with bread and cheese.