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.