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.
I made this using leftover roast chicken. It was a great use of leftover chicken. Like other reviewers, I did not have pan juices but I squeezed some fresh lemon in at various points and I thought it was wonderful. My husband was late getting home so the risotto was finished and had to stand for a while an was still delicious. I will definately make again.
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.
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