by magdance
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4-5 pound roasting chicken Ask a question about this ingredient
3 carrots Ask a question about this ingredient
4 celery stalks Ask a question about this ingredient
1 yellow onion Ask a question about this ingredient
2 turnips Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 onion, diced Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
8 ounces celey root, grated fine to make 1 cup Ask a question about this ingredient
2 1/2 cups mahogony chicken broth Ask a question about this ingredient
1 1/2 cup chopped celery Ask a question about this ingredient
1 cup grated Parmesan cheese Ask a question about this ingredient
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.
Ask a question about this stepFor risotto, melt butter and oil in heavy-bottomed pan.
Ask a question about this stepSaute onion until soft but not brown.
Ask a question about this stepAdd rice and cook until coated with fat.
Ask a question about this stepAdd wine and cook and stir until absorbed.
Ask a question about this stepAdd grated celery root and stir well.
Ask a question about this stepAdd 1 cup broth and stir every few minutes until absorbed.
Ask a question about this stepAdd chopped celery and mix.
Ask a question about this stepAdd 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.
Ask a question about this stepFold in the parmesan and season with drops of lemon juice, salt and pepper. Serve immediately with additional parmesan on the side.
Ask a question about this stepHow to make risotto for a dinner party thus can one cook it half way and hold itvsomehow and finish the last 10 minutes
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Most cooks of Italian food would say no, this is one dish that must be cooked at the last minute. For making ahead, try a pilaf or fried cakes of leftover risotto.