Before you start cooking I would like to mention a few tips and signposts because it is clear that each of you tastes different roasts, other spices, other vegetables, eg red wine, add bacon and go "wild" or join mustard, white wine, estragon ... Then, of course, the taste of the risotto prepared from such a base changes significantly. So, take this recipe as basic structure, like a tip, how to handle the remnants and the flavor line I will leave to you. You can subordinate other ingredients of the risotto already given to you the basic taste of the roast.
I think that when you recite the recipe, it will always be a faithful, practical and quick backup for every evening. Later you have to try using rabbit baking or just broth itself. You will be playing with broth preparation, where you will enrich it with other ingredients and then you will not use meat at all. Once you add sage and sage butter, next time a little lemon peel, mint, ... Asparagus.
Risotto from the remaining chicken roast
21. April 2016
I have a great recipe for you and I hope you can find a relationship with him as well as my family. I do not know if your home happens to be chicken after grilling in the oven or baking. The warm up the next day is no longer a hit, and then you have the opportunity to use the meat, for example, in sandwiches along with sour cucumbers and mustard, that's not bad, but I have to say that little if that happens, in addition, you do not use the ointment that is tastefully valuable. I once inspired myself in a restaurant where I had a very good risotto, and then I was wondering how it was ready for a while. I do not know what their recipe was, it tasted so great, it was full of tastes, ... but I would bet that the procedure was as it is written down below. I really liked the idea of engaging and consuming the remnants, plus such a result! I think this meal is becoming more popular in our country than the roast chicken itself, so I sometimes add some thigh to the chicken, just to keep the rest and the day after tomorrow.
Postup
Processing residues of chicken roast.
First you need to turn all the remaining meat from the roast and cut it into smaller pieces. All other royal remnants such as bones, cartilage, skin, spices, or onions, root vegetables, simply leave everything left in the pot in which you are baked, if the pot is also suitable for use on the stove. (Otherwise, put everything in the pot and try to dissolve the water in a little water to keep this valuable flavor ingredient and add it to the pot for the other ingredients.) Pour the contents of the pot with water and gently cook slowly for an hour. We want to bring as much as possible to the water as we prepare broth. This broth is the most important ingredient in this risotto.
In the broader sauerkar sauce in the big pan, add the soybean oil into the soap, add the garlic to the slices, and finally finish the rice, which is also to be shortened for a little while to make it slightly greasy. Add the defensive and chopped meat and now you can start to make this rice with a hot "leftover" blend, stirring and continuously substituting. Do not cover with lid. Ensure that the rice is never dry but rather still submerged in broth. If you want to taste the risotto with some white wine, add it. Rice perfectly accepts the appetite and, if appropriate, the wine. The correct risotto is nicely creamy with starch contained in rice, but also because it is sufficiently sliced, the rice is never too dry as it is with pilafus.
When you rinse the risotto for about 10 - 12 minutes and approaching the finale, rinse the dough again, or pepper and add your chosen vegetables. Great with peas or broccoli, but a mixture of more ingredients such as zucchini, broccoli, spinach, peas ... is great. I just give vegetables to the end, because I always try to be "alive", crisp, it has a colorful color, but mainly a taste. For example, fresh spinach is stirring until I finish adding Parmesan. In total, these types of rice are boiled for 16 to 18 minutes.
Once the rice is on the bite, remove the pot from the stove and mix the grated parmesan or basil or other herbs. Serve ideally immediately with another parmesan to sprinkle.
