Chicken and Olive Risotto — 4 Comments

  1. I am going through a risotto phase at the moment. I tend to do things many, many times until I have them absolutely perfected, probably 5 times a week. If I am using chicken I will buy a whole bird, roast it, remove the meat and use the carcase plus cooking juices to make the stock. Whatever I’m doing it will always involve plenty of garlic and chillies (which I see you don’t use).

    • Hi Nic, thanks for stopping by ! No, I don’t use chillies… I have a wimpy palate and can’t take the heat lol As to garlic – some risottos yes, but not all. You are right, tho… I should use more garlic.