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
Ingredients
for mahogony broth
-
4-5 pound roasting chicken
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3
carrots
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4
celery stalks
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1
yellow onion
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2
turnips
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4
garlic cloves
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2
tablespoons vegetable oil
for the risotto
-
1
tablespoon butter
-
1
tablespoon olive oil
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1/2
onion, diced
-
1
cup Arborio rice
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1/4
cup dry white wine
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8
ounces celey root, grated fine to make 1 cup
-
2 1/2
cups mahogony chicken broth
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1 1/2
cups chopped celery
-
1
cup grated Parmesan cheese
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few
drops lemon juice
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salt and pepper
Directions
- 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.
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