Roast Chicken Risotto

This is based on a Nigel Slater recipe and is my favorite way of using up left over roast chicken. A perfect Autumn Monday supper.

Arborio or Carnaroli Rice (I prefer the latter)
3 shallots finely chopped
Chicken Stock made from the picked roast chicken carcass, an onion, a carrot, a stick of celery and a bay leaf boiled together for 30 minutes to an hour.
Bits of roast chicken
Butter
Parmesan
Salt & Pepper
Wine or Vermouth
Flat Leaf Parsley

Strain the stock and keep warm.

Sweat the shallots in some olive oil and when they start to turn transparent add a big knob of butter and continue frying for a few minutes.

Add the rice to the pan and fry, stirring continuously, for a minute or two until the grains start to look opaque round the edges.

Turn the heat up and add a glass of wine so it sizzles. Turn the heat back down, stir gently until wine is absorbed.

Add a ladle of stock and stir gently and continuously. As each ladle is absorbed, add another.

When the rice is looking nearly done, add the chicken to warm through.

When the rice is done (it takes between 30 and 45 minutes depending on the rice), turn off the heat, add a generous knob of butter, a big handful of parmesan, and a big handful of chopped parsley. Season.

Put a lid on it and leave for 5 minutes. Stir, check seasoning, serve with more parmesan on top.