Roasted Chicken and Fennel Risotto Recipe

This dark and rich risotto enables you to use roasted chicken leftovers. You use the bones to make the broth. If you are to roast the chicken specifically for this recipe, then roast the fennel and onion with the chicken for the last 15 minutes of cooking. You can then add these to the rice mixture at the end.

Makes about 6

1/4 cup of extra virgin olive oil
1 diced onion
1 fennel bulb, julienned. Keep a few leaves for garnish.
1-1/2 cup carnaroli or arborio rice
1/4 cup balsamic vinegar (Aceto Balsamico di Modena)
7-1/2 to 8 cups of hot roasted chicken broth
2 cup of diced roasted chicken
2 tablespoons unsalted butter
salt and freshly ground pepper

In a pan, heat the olive oil at medium heat and saut´┐Ż de onion and fennel for about 3 minutes until golden. Add the rice and stir for 3 to 4 minutes until the rice is opaque. Stir in the balsamic vinegar until absorbed.

Incorporate 1 cup of broth to the rice mixture while stirring until the liquid is absorbed. Repeat this process until only 1/4 cup of chicken broth is left and that the rice is al dente. This process should take about 18 to 20 minutes.

Stir in the remaining chicken broth, diced chicken and butter. Salt and add pepper to your taste and add a few fennel leaves on top to decorate. It is now ready to serve.

Note: Contributed by Gen C.

Reviews of Roasted Chicken and Fennel Risotto Recipe:

1-3 of 3 reviews  

  Sarah Fisher in  May 1, 2009
Would make this again.
Wow! I loved this recipe. five stars

  A cookie baker  Oct 17, 2008
Would make this again.
Great! five stars

  A cookie baker  Sep 21, 2008
Would make this again.
Great way to use up my leftover roasted chicken! four stars

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