Risotto pollo e limone | Come fare un risotto | Ricetta semplice

Prepare the fondo bianco by soaking the chicken bones for about an hour.

In a pot, add the washed and chopped vegetables (carrot, onion, celery) with the chicken bones and cold water.

Bring to a boil, skimming often, and let it cook for about 2 hours.

Strain the mixture through a colander to obtain the chicken broth.

In a high-sided pan, add chopped onion and a drizzle of olive oil, sauté until translucent.

Add the Arborio rice and toast for about 3 minutes.

Deglaze with ½ glass of dry white wine and let the alcohol evaporate.

Continue cooking the rice using the prepared chicken broth, adding the reserved chicken pieces.

Once the rice is cooked, turn off the heat and stir in grated parmesan and lemon zest.

For a tangier flavor, add lemon juice as desired and mix well before plating.

Equipment Needed

Spice Level:

Dietary