A typical WDC dish
There are always a few simple, unstressed meals put together from what is available in the kitchen and fridge during the week. Leftover chicken will find its way into a pasta or risotto.
Making this risotto follows the same methodology as others on the site. The critical factor is judging when to put ingredients into the rice – if they are put in too early they might break-up from the vigorous stirring; or if too late, they may not lend any flavour to the rice. If possible try using some part of the ingredient to flavour the stock. With this risotto I pre-cook the chicken and courgettes in plain water which will then be flavoured for use in the risotto. I add the chicken and courgettes at the end of cooking.
Mrs WDC always cooks her chicken risotto with just a hint of added chicken. This baffled me because I wanted a proper portion of meat. But a risotto is not intended to be served with large chunks of meat – it’s more about the rice, the added ingredients are indeed hints of flavour.
NB: This risotto is ideal for turning into arancini. You will need to make sure you will have some left overs. Cool the rice quickly and put in the fridge for making arancini the following day.