– 4 chicken legs
– 1 carrot
– 1 white turnip
– 1 very big onion and 1 small one
– 3 garlic heads
– 1/2l of white wine
– Spices: Black pepper, Ginger, cumin
– 1 small piece of celery
– Italian risotto rice
– 70g of parmesan (it can vary, the stronger the parmesan, the smaller the quantity needed.
First start off with preparing the chicken stock: In a big pot, fry the chicken in olive oil with the onions and add salt. Once the chicken starts to stick, poor some white wine, about half of it, add the garlic, carrot, celery and spices. Let the white wine evaporate a bit and add 2l of water approximately.
Cook for 1h/1h30 and try to ensure it doesn’t miss salt.
Time to start to cook the Risotto – have a glass of wine meanwhile. Don’t forget that as opposed to a Paella, the risotto needs to be stirred continuously to be creamy.
Fry the small onion in olive oil and a bit of butter in your Le Creuset. Add the cherry tomatoes. Once it starts to stick, add a bit of garlic and the rice. (about 4 handful of rice for 4 people). stir without stopping for about 3 to 4 minutes. Then poor the rest of the white wine, continue to stir and until the wine is gone. Then, add a big ladle of chicken stock, stir the rice continuously until absorbed and repeat the same steps until your rice is cooked.
It will will take approximately 20mn, but it’s best to taste it. I like when the rice is done al_dente. When you see your rice is nearly ready, stop the fire. Add the parmesan, stir and cover for 3min. Sometime I add a very large spoon of Philadelphia cheese or a bit of fresh butter if not creamy enough.
Serve in a large white plate. You can decorate with fresh parsley.