last time i went home, my mom gave me 2 frozen whole cornish hen (little ones). i’ve never cooked a whole chicken before, but in the name of trying to clear out our freezer (in case we have to move at the end of the month) i tackled hem head on by boiling them down into stock for this sundried tomato risotto recipe.
Ingredients:
- 2 Tbs oil from sun-dried tomato jar
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 4 Tbs sun-dried tomatoes, minced
- 1 cup dry white wine
- 7 cups chicken broth
- 1 cup parmesan cheese
- salt & pepper, to taste
- basil (fresh or dry)
Directions:
1) Heat the chicken broth in a saucepan. Set aside.
2) Heat the oil in a large pot or dutch oven over medium heat. Add shallots and garlic and cook for 3 to 4 minutes. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
3) Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
4) Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
5) Remove from heat, then stir in parmesan cheese and basil. Adjust salt and pepper to taste.
the risotto was delicious! we ate it with the chicken used for the stock, and some roasted asparagus and butternut squash. yum yum yum! i think next time i’ll add some more sundried tomatoes. i don’t think you can go overboard on those.
alice in cook-ING land 