My favourite way of using up leftover roast chicken. I like my risottos quite moist, adding the knob of butter at the end helps amalgamate the stock and the rice and makes a creamy texture. This is not a meal you can leave for very long, frequent stirring is a must to get the right texture, as is cooking it over a medium hat; not to hot otherwise the stock boils off too quickly, too slow and you end up with a savoury rice pudding.
225g Risotto Rice
Knob of butter and glug of olive oil
Glass of white wine
Two sticks of celery, trimmed and diced
1 clove of garlic finely chopped
1 medium onion, finely diced
Handful of roast chicken leftovers chopped or shredded
Few chestnut mushrooms diced
1 litre or so of chicken stock
Parsley and tarragon finely chopped
Handful of freshly grated Parmesan cheese
Salt and pepper
Fry the onion, celery and garlic in the butter and oil until softened. Add the mushrooms and rice and stir. Add wine and stir frequently until absorbed over a medium heat. Add the stock a couple of ladles at a time, stirring frequently until the stock is absorbed. Repeat until the rice is cooked. At this point add the herbs, Parmesan and another knob of butter. Stir and test the seasoning and serve.