Minestra Risotto With Long-Cooked Chicken

Adapted from At Home With Michael Chiarello: Easy Entertaining (Chronicle Books, 2005)

(Serves 8)

• ¼ cup extra-virgin olive oil
• 2 cups diced yellow onions
• 1 cup diced carrot
• 1 cup diced celery
• 2 tablespoons minced garlic
• 2 bay leaves
• 1 teaspoon sea salt, preferably gray salt
• 2 chickens, each about 4 pounds
• 1 cup dry, fruity red wine such as Petite Sirah or Zinfandel
• 3 cans (28 ounces each) whole tomatoes, puréed with their juices
• ½ teaspoon freshly ground black pep
• 2 cups water
• 1½ cups Arborio rice
• ½ cup finely chopped basil
• ¼ cup finely chopped fresh Italian parsley
• ½ cup freshly grated Parmesan cheese

• 1. Preheat the oven to 325° F. In a large ovenproof pot, heat the olive oil over medium-high heat. When it is hot but not smoking, add the onion, carrot, celery, garlic, bay leaves, and salt. Cook, stirring occasionally, for about 3 minutes, then reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20 minutes.
• 2. Rinse the chickens under cold running water and pat thoroughly with paper towels to dry. Cut each chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. (Reserve the backs and necks for making stock.) Cut each breast in half crosswise.
• 3. When the vegetables are ready, add the wine to the pot, raise the heat to medium-high, and scrape the bottom with a wooden spoon to loosen any flavorful bits. Stir in the tomatoes and the pepper. Taste and add more salt as needed. It is important to add enough salt so the chicken seasons as it cooks. Submerge the chicken pieces in the sauce, with the legs and thighs on the bottom, and bring the sauce to a simmer.
• 4. Place the pot in the oven. Cook, uncovered, until the chicken is very tender, 1½ to 2 hours. Remove the pot from the oven and allow the contents to cool for 30 minutes.
• 5. Using a slotted spoon, remove the chicken pieces and set them aside on a warmed platter; cover to keep warm. Add the water to the contents of the pot and put the pot on the stovetop over high heat. Add the rice and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15 minutes. Mix in the basil and parsley. Continue to cook until the rice is al dente, about 5 minutes longer.
• 6. Remove the pot from the heat. Spoon the risotto into warmed soup plates and sprinkle 1 tablespoon of the cheese on top of each serving. Follow the risotto with the chicken, passed on a platter.

Nutrients per serving:
Calories: 883
Fat: 40g
Cholesterol: 260mg
Carbohydrate: 32g
Sodium: 747mg
Protein: 82g
Total dietary fiber: 4g

March & April 2008

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