Risotto with Carrots and Chicken
Risotto • Italian
Description
Risotto with Carrots and Chicken
Ingredients
- Duck wings 25 oz
- Leek 0 oz
- Salt to taste
- Rice 15 oz
- Carrot 10 oz
- Bacon 5 oz
- Shallot 3 pieces
- Celery stalk 1 piece
- Bay leaf 1 piece
- Garlic 2 cloves
- Sage 2 pieces
- Rosemary 1 sprig
- Chopped Sage Leaves 3 tablespoons
- Dry White Wine 5 fl oz
- Butter 0 oz
- Grated Pecorino Pepato Cheese 3 tablespoons
- Olive Oil 0 fl oz
- Onion 5 oz
Step-by-Step Guide
Step 1
Boil broth from 2 liters of water, vegetables (1 carrot, 1 onion, celery), and wings over low heat for 45 minutes. Remove the wings and vegetables. Add sliced carrots. After 10 minutes, turn off the broth, season with salt, and remove the carrots.
Step 2
Separate the meat from the bones of the wings and tear it into small pieces.
Step 3
In a pan, fry diced bacon, 2 finely chopped shallots, garlic in its skin, slightly crushed, olive oil (30 g), and a bay leaf. After 3–4 minutes, add the leek in rings, onion, 2 sage leaves, and a sprig of rosemary. Increase the heat and after 2–3 minutes, add the chicken meat and butter (25 g). Sauté for 2–3 minutes and remove the garlic, sage, bay leaf, and rosemary. Add chopped parsley. Turn off after 1 minute.
Step 4
Pour olive oil (20 g) into a pot, add chopped shallots and rice. Sauté for one minute. Pour in the wine and let it evaporate. Add the sliced carrots, and as the rice absorbs and cooks (about 18 minutes), gradually add the broth. Remove from heat and mix with grated cheese and butter (25 g).
Step 5
Serve the rice on a plate and top with chicken.
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