We’re coming into another prime leftover season and, in my opinion, there is no better way to use up the odd bits than risotto.
I used chicken in this but you could easily use ham, turkey or anything else left in the fridge.
Or leave the meat out and add more veggies.
I would serve the cranberry sauce on the side though…. Not in it.
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1/2 red onion, chopped other half for the condimenti
- 1 tbs olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- 1 chicken breast, cut into small pieces
- 1/2 red onion, chopped
- 1 cup Savoy cabbage, roughly chopped
- 1/2 cup peas, frozen, no sauce
- 1 carrot, roughly chopped
- 1 rib celery, roughly chopped
- 1 tbs olive oil
- Heat chicken stock and keep hot over low heat.
- Start condimenti. (see below)
- In medium saucepan heat 1 tbs oil; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
- Heat oil in medium skillet. Add onion, carrot, celery and sauté 5 minutes.
- Add chicken and sauté 5 minutes longer.
- Add cabbage and sauté 5 minutes longer.
- Add peas, 1/4 cup of the chicken stock, cover and cook over medium-low heat until veggies are tender.
The city of Lyon is divided by two rivers, the Rhone and the Sâone. The Festival was on both sides of the Sâone in the heart of Lyon.
There were 32 different ‘shows’. We didn’t even attempt to see them all. We had dinner reservations at the Insitut Paul Bocuse, after all….
This is the Justice building that was on the opposite bank of the Sâone as our hotel.
And this is the hill above it. Note the two towers on the top of the hill, just off center right.
Both of these were taken the day before so it will just give an idea.
The show is titled ‘Soleil’ or sun.
You can see the sun rising on the far left.
As it gets higher in the sky the colors change from reds to golds.
And then to blues.
Finally, back to reds again
As the sun set.
Regarding the dinner at l’Institut Paul Bocuse…..
The main course of lamb was, of course perfectly cooked and delicious.
The dessert of a gooey, dense chocolate cake with a molten center and salted caramel ice cream was worth every bite.
But my entrée…. Artichoke Soup.
Sounds simple, doesn’t it?
My bowl came with 4 ‘croutons’ in the bottom: 2 perfect squares of pan-seared foie gras and 2 small, crisp chanterelle mushrooms. The server then poured the hot, foamy artichoke soup over the top.