Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 87

Put the soup on to warm. Melt 35g butter in a pan. Add 200g arborio rice, then slowly stir in the hot soup, bit by bit, as if you were adding stock to a risotto, simmering and stirring for 20 minutes or so. Add extra vegetable stock if it appears to be getting too thick, but keep stirring regularly till the rice is al dente.

Remove the flesh from the 2 reserved cooked thighs, and add to the risotto. Stir in 3 heaped tablespoons of freshly chopped parsley.