On May 8, 12:43*pm, "TammyM" > wrote:
> "merryb" > wrote in message
>
> ...
> On May 8, 12:25 pm, "jmcquown" > wrote:
>
> > What's the big deal?
>
> > Gordon always has it on his menus and he says it's not about the rice but
> > really... it's just rice. Ho hum.
>
> >http://www.youtube.com/watch?v=OvSKoG5aZ80
>
> > Jill
> >> Obviously, you've never had it...
>
> That was my thought too. *Risotto has a luscious texture. *If all you've had
> is "ho hum it's just rice", I'd conclude you ain't had risotto. *My cousin's
> husband wanted to run away with me after sampling my risotto milanese :-)
>
> TammyM

This is a recipe I grew up with. Apparently, my grandfather, after
trying my grandma's recipe, decided that it needed meat. This is what
she came up with;
Take a whole chicken, and simmer it in a big pot of water along with
a stalk of celery & half a dry onion for approx 1 hour, or until done.
Remove the bird from the broth, and set aside to cool- save the stock.
In a large saute pan, or whatever you make risotto in , melt a few
TBLS butter- saute approx 1 cup each chopped celery and onion. When
soft, add 1+ cup rice, and continue as for regular risotto, using the
stock reserved from cooking the chicken. While it is cooking, remove
meat from chicken carcass, and when rice is done, add the chicken
along with 1 cup good parmesan & salt & pepper to taste. This is my
family's idea of chicken soup!! It is delicious, and will feed a lot
of people rather inexpensively..