Garlic Wine Risotto

So after making my chicken stock yesterday I decided to make some risotto for dinner. I quite like risotto and so does the rest of the family and is a very filling dish.

Ingredients:

5 x cups of chicken stock

1 x cup dry white wine

3 x cloves of garlic (crushed)

1 x cup of arborio rice

1 x tablespoon of extra virgin olive oil

Method:

Fry the garlic in the oil for a minute. Add the rice and continue frying whilst stirring until the rice starts to pop. This means that the rice has cracked open and it helps the risotto become creamy. Add the wine and continue stirring until the rice has absorbed the wine. Add the stock a 1/2 cup at a time and continue stirring until it is absorbed and the rice is cooked.

Risotto is such a versatile dish and can be adapted quite well to match whatever you are serving it with. I like this recipe with tiger prawns cooked in sweet chilli sauce, honey and cream. You could also try adding a half cup of mushroom soup and serving it with a nice piece of steak.

Chicken Stock

For years I used to buy stock cubes from the supermarket as my mother did, I'm sure you are all familiar with them. At one stage I was living with a vegetarian who introduced me to a brand of stock cubes that tastes like but are not made from animals and even though I am not a vegetarian I used them until about a year ago when I decided to try making my own fresh chicken stock and it is really quite easy and much better tasting than stock cubes. I have my own little herb garden outside the kitchen but luckily you can buy fresh herbs from your local supermarket or green grocers. The chicken carcasses I get from a local butcher, you can if you like substitute 1/2 kg of chicken necks for the carcasses.

Ingredients:

3 x chicken carcasses

1 x bunch fresh thyme

1 x bunch fresh sage

2 x onions (cubed)

1 x tablespoon sea salt

1 x tablespoon extra virgin olive oil

8 x litres of water (I use filtered water for all my cooking)

Using a large stock pot fry the onions in the oil for a few minutes the add the herbs and carcasses and fry for another few minutes.

Add the water and salt and bring to boil, lower heat and leave for 3 hours.

allow to cool then drain the liquid into containers and put them in your freezer.

Now whenever you need chicken stock for a recipe you have a fresh supply ready to use and much better tasting and healthier than the cubes we have been using for decades