By now you should know how I am a big fan of leftovers. There’s always something fantastic to make with leftovers.

I had some leftover chicken from Limón, I just wanted to give it a second life. I first took all the meat I could of the bones (keeping the bones for stock of course!).

Then in a pan, I sweated some shallots in a bit of butter, added some Herbes de Provence. Once the shallots are getting a bit soft I add the Arborio rice and let it infuse in the butter until the grain become translucent. I added a bit of chopped garlic and then I deglaze my pan with a bit of white wine. And added chicken stock to cover.

From that moment on I don’t stop stirring the rice until cooked. It can’t take about 15 minutes, depending on the amount of rice you have. I usually am very firm with the spatula so I energetically stir the rice.

Add more stock if needed until the rice is entirely cooked, then add the chicken’s pieces. The rice should be very creamy. I had a bit of parmesan in the fridge that I shaved and added to the rice, but you can use any other hard cheese.  And serve!

This was very good, I leave to the American the Mac & cheese comfort food, for me it’s risotto with chicken. It would have been even better if I had a couple porcini to throw in there too!

Bon Appétit!