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Author Notes: Adding the celery in two forms and stages gives you intense celery flavor, matching the roasted broth, and crisp pieces, matching the al dente rice. - magdance
Serves six as first course; four as main
for mahogony broth
- 4-5 pound roasting chicken
- 3 carrots
- 4 celery stalks
- 1 yellow onion
- 2 turnips
- 4 garlic cloves
- 2 tablespoons vegetable oil
for the risotto
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 8 ounces celey root, grated fine to make 1 cup
- 2 1/2 cups mahogony chicken broth
- 1 1/2 cup chopped celery
- 1 cup grated Parmesan cheese
- few drops lemon juice
- salt and pepper
- For broth, coat a roasting pan with vegetable oil and roast neck, back and wings of chicken with roughly cut vegetables in a 450 degree oven. Baste every 15 minutes with oil and turn until all is dark brown but not burned. Deglaze pan with a cup of water and turn all into a soup pot. Add 5 more cups of water and simmer one and a half hours. Strain, chill, remove fat and strain through cheesecloth.
- For risotto, melt butter and oil in heavy-bottomed pan.
- Saute onion until soft but not brown.
- Add rice and cook until coated with fat.
- Add wine and cook and stir until absorbed.
- Add grated celery root and stir well.
- Add 1 cup broth and stir every few minutes until absorbed.
- Add chopped celery and mix.
- Add second cup of heated broth. Now stir constantly, tasting frequently, just until the rice is cooked al dente and creamy. You may need all or part of the last 1/2 cup of broth, or use water.
- Fold in the parmesan and season with drops of lemon juice, salt and pepper. Serve immediately with additional parmesan on the side.
- This recipe was entered in the contest for Your Best Risotto (Savory)