The dark meat of leftover Citrus-Marinated Roasted Chicken remains tender in this easy-to-make risotto. Reserved pan juice and lemon wedges from that recipe give the dish its deep flavor. Be sure to use a wide pan so the mushrooms brown quickly and don’t steam.
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I made this recipe using leftover roast chicken from a standard whole chicken (actually an excellent FC recipe, I think it was the repertoire recipe from a few springs ago), so I didn't have the pan juices or the lemons from the original recipe. Otherwise I made it as directed, except for serving it with fresh lemon slices at the table to be squeezed over each portion. It was quite tasty, even with just plain old baby bella mushrooms instead of fancier ones. I don't understand the negative review. It was a pretty classic risotto and, like another reviewer, I liked the non-constant stirring technique. Certainly a good recipe to keep in mind for leftover roast chicken.
We enjoyed this dish very much. Using the pan juices from the roast chicken dish is key to flavor, I think. What I really liked was the change in making the risotto. I loved not having to stand over the stove for 30 minutes yet getting a creamy dish. You can read my full review at: http://bit.ly/zcS1Zo
I have had really great luck with Fine Cooking recipes, but this one fell very short of tasty and worth the effort & ingredients... I guess with all the successful recipes I have made, one had to fail - total bummer.
This was the best! Easy to make and delicious. I added a diced onion. (I put onion in almost everything). I did not have half and half so I used heavy cream. Everyone loved it. I will make this again and again. Also try this site and you will surely like it. www.wikichicken.com
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