Risotto alla Sbirraglia (Chicken Risotto)

Ingredients

• 1 whole chicken
• 10 oz beef trimmings (perhaps from meat broth)
• 2 onions
• 1 celery stalk
• 1 small carrot
• 2 oz pork belly or sausage meat
• Celery heart
• 3½ tbsp butter
• White wine
• 1 tomato
• 2¾ cups rice
• 9 tbsp grated Parmesan
• Salt

Instructions

1. 1

   Clean and bone a chicken carefully, cutting all the meat in small pieces. With the chicken bones, beef trimmings, an onion, a stalk of celery, and a carrot, prepare 2 quarts of broth.

2. 2

   Put a chopped onion and the minced pork belly in a saucepan with a knob of butter. Add the carrot and the heart of celery. Let them brown slowly and then add the pieces of chicken.

3. 3

   Continue cooking, covered and stirring from time to time, until the chicken has browned. Wet with a glass of white wine and let it evaporate almost completely. Then add a nice tomato, well ripe, peeled and seeded. Let the tomato cook a little and then add the rice. Ladle the hot chicken bone broth in a little at a time.

4. 4

   About 5 minutes before the end of the cooking, add the remaining butter and grated Parmesan. When the rice has reached the right point of cooking, after about 20 minutes, remove the celery and carrot from the pan and divide the risotto into the bowls.

Ratings & Notes