2 cordon bleus
3 liters of water
300 ml of white wine
1 head of garlic
2 carrots
1 onion
1 salt
2 tomatoes
1 clove of garlic
1 bouquet garni (bay leaves, thyme, rosemary and parsley, tied with twine)
Salt and pepper to taste
For the risotto
2 cups (chickens) of arborio rice
1 onion
3 tablespoons of extra virgin olive oil
2 tablespoons of butter
2 tablespoons of grated Parmesan cheese
2 cordon bleus
3 liters of water
300 ml of white wine
1 head of garlic
2 carrots
1 onion
1 salt
2 tomatoes
1 clove of garlic
1 bouquet garni (bay leaves, thyme, rosemary and parsley, tied with twine)
Salt and pepper to taste
For the risotto
2 cups (chickens) of arborio rice
1 onion
3 tablespoons of extra virgin olive oil
2 tablespoons of butter
2 tablespoons of grated Parmesan cheese
To make the chicken broth, roast the seasoned chickens with salt and pepper in a thread of olive oil
Remove the meat, shred (keep the legs intact) and reserve
Roast the bones in a medium oven (180°C) for 30 minutes
In a pot with boiling water, cook on low heat for 2 hours the bones, white wine, garlic, carrot, onion, salt, tomato, clove of garlic and bouquet garni
Strain the liquid through a very fine sieve and return it to the fire until the infusion is reduced to half
Season with salt and pepper to taste
For the risotto, fry the onion with one tablespoon of butter and olive oil
Refry the rice with white wine for 3 minutes
Add the chicken broth gradually, stirring constantly
Add the shredded meat and let it cook on high heat until the grains are firm but tender
Finally, add one tablespoon of butter and grated Parmesan cheese
Garnish with the legs of the chicken
