Chicken (Stock) Risotto

This risotto definitely constitutes very comforting and cosy food; and yet at the same time it is decadent, unctuous and extravagant. It's also excellent served with some simple spinach and lemon juice, or with some little roasted cherry tomatoes...


  • 1 Large Onion
  • 1 Stick Celery
  • 3 Cloves Garlic
  • Bay Leaf or 2
  • Olive Oil
  • White Wine or Vermouth
  • Homemade Chicken Stock (600ml or so) – HOT
  • Salt & Pepper
  • Parsley

Finely chop the Onion and Celery…  Also crush or finely chop the Garlic

Heat a pan with a heavy bottom with a good glug of Extra Virgin Olive Oil

When hot, add the chopped Onions and Celery and a Bay Leaf and a pinch of Salt… Turn the heat down and cook them gently for 10 or 15 minutes.  You’re trying to strike a fine balance between cooking them so they’re really soft and sweet, but not letting them catch any colour or brown too much (if at any point you are worried about them ‘catching’ then just add a dash of Water, and keep stirring!)

When the Onions are soft – add the Garlic and cook for a minute or two, still stirring!  Then add a mug of White Wine or a big drizzle of Vermouth and cook until the alcohol has cooked off a little

[NB - you can pause cooking here - maybe to get your side dish ready, or to have a well deserved drink?!  Pick up below and re-heat the Onion mixture gently until hot again...]

Heat up the Stock in a separate pan (homemade is best)

Add a little drizzle of extra Olive Oil to the Onions and add a mug of Arborio Rice, stirring to coat the Rice in the Onion mixture and the alcohol

Now start the 20 – 30 minute process of cooking your lovely Risotto… Add a ladle of Stock and stir gently until the liquid has been absorbed.  Continue like this until the Rice is cooked (with a bit of texture left still) and the consistency is thick but with some lovely remaining liquid too…  Taste to check the Rice and also the seasoning

Once you reach this point, turn off the pan and leave to rest for a few minutes before serving immediately with some freshly chopped Parsley

Roasted Tomatoes are lovely with this – or some Beetroot Tops. (In fact, just a sliced tomato and some red onion would be delicious on the side)

Enjoy the next day’s leftovers as Rice Cakes…

[NB - Homemade Chicken Stock really will make a difference here...  If you run out after the 600ml Stock, water will do afterwards!]


Tagged , , ,