1. Fill saucepan with water to cover the chicken. 2. Add salt and vegetables and boil 3 hours. 3. Remove chicken, vegetables and strain liquid. 4. Reserve 4 cups for risotto. 5. In a large saucepan combine butter and oil and saute onion over medium heat. 6. Add rice and one cup of chicken broth, stirring to prevent rice from sticking. 7. When rice has completely absorbed the broth, add another cup of broth and tomato paste. 8. Repeat this method until the rice is completely cooked (time will vary) approximately 20 minutes. 9. The rice will have a translucent appearance and a creamy consistency. 10. Remove from heat; stir in light cream, nutmeg, cheese, parsley, pepper and salt to taste. 11. Serve immediately. 12. Note: you can substitute homemade chicken broth with canned. ---------------------------------------------------------------------------
Nutrition
Ingredients
