Day #31 – Bacon Risotto with Homemade Chicken Stock

I made stock. All my by myself. Martha Stewart, eat your heart out. Why yes, I would love a medal for my efforts.

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Thank you. On with the show.

I was super excited when I got up this morning, the house had an amazing aroma of roast chicken after the stock had sat in the crock pot all night. If you ever want to give the illusion of cooking a meal when people visit your house, put a chicken carcass in the slow cooker! I turned off the slow cooker once I was up and let it sit for the morning to let it cool. I decided to make Bacon Risotto for dinner, using the stock I had made.

Chicken Stock

Chicken bones

Carrot

Water

Onion

Rosemary

Put the chicken carcass into the slow cooker and roughly chop a carrot and an onion and put them in there as well. Sprinkle over some rosemary and then cover with water, right up until the top of the slow cooker, leaving only an inch or so at the top. Cook on Low heat overnight (or, 8-10 hours if doing this during the day). When the stock is done and cooled, strain it to get rid of all the chunky bits and bones. Store.

Verdict

Yum. As I said, it smelt amazing. And so easy, I don’t know why I have never done this before. My only disappointment was that, in deciding to use the stock for risotto, I now have none left. I was so looking forward to freezing it for future use! Never mind, I guess I will have to do it again.

Bacon Risotto

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Bacon

Onion

Oil

Arborio Rice

Chicken Stock (+ extra)

Cheese

Cook the diced onion in a pan until cooked through and then add the diced bacon. When both are cooked, remove and set aside. In the same pan, cook the rice until it is browned and slightly transparent. Add 1 cup of stock and stir until completely absorbed into the rice. Add another cup, and once again stir. Continue this for around 20 minutes, or until the rice is cooked and creamy and the stock is absorbed. Once the rice is cooked to your liking, re-add the onion and bacon to the pan. It was at this point that I separated out a serving for the dairy-free people, then added in some grated cheese to allow it to melt through the rice.

Verdict

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Amazing. I thoroughly enjoyed this meal, it was really, really delicious. The stirring is an arduous task but I can’t take credit for that – Aunty M happily stirred the rice while I juggled the children away from the kitchen. Not a meal to make when home alone with three pre-schoolers! Very nice, and definitely something I will make again. I want to be more creative with the flavouring, perhaps a chorizo risotto would be nice.

Four more meals to go on our journey of No Takeaways. Mr T is counting down the minutes until he gets his Fish and Chip dinner!

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