Simple, homemade recipes.


Lemon chicken with risotto in bianco

2 hours | 4 people

Discovering that chicken can be prepared so simply and deliciously as a real revelation for me. You basically boil water and you end up with incredibly moist and tender chicken and homemade stock. I can’t wait to apply this method again and again for a huge range of recipes. And today’s recipe is an exceptional start.


1 whole large chicken
1 large onion, quartered
3 carrots stalks, halved
4 celery stalks, halved
Salt and pepper

1 large onion, finely diced
2 tablespoons of olive oil
1 tablespoon butter
2 handfuls of arborio rice per person
1 cup of dry white wine (optional)
4 cups chicken stock (made above)
1/4 Cream
1 cup Parmesan (plus more garnishing at the table)

Lemon sauce
2 tablespoons flour
2 tablespoons butter
3 cups of chicken stock (made above)
1 Lemon


Tie chicken legs together with cooking twine. Place chicken in large stock pot and add veggies, salt, and pepper. Submerge everything in abundant water and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for 1 hour 30 minutes, turning chicken every 30 minutes. Afterward, remove chicken from pot, allowing water to drain before placing on cutting board. Cover chicken with foil and allow to cool a bit before removing the skin and plating. Be quick to recover with foil as to not lose all the heat. Next begin making sauce. Combine flour and butter in a a sauce pan and stir over medium heat for 2 minutes. Add 1/2 cup of fresh stock directly from the pot and stir to incorporate. Allow sauce to absorb liquid and thicken before adding additional stock and repeating. Continue process for 10 minutes. Meanwhile, start risotto. Sautee your onion in a large pot in olive oil, butter, salt and pepper for 10 minutes. While continuing to stir onion, finish off the sauce by adding lemon juice and salt and cook for another 2 minutes. Turn to low heat to keep warm. Add the risotto to the large pot of sauteed onions and toast it over high heat for 2-3 minutes stirring continuously. Once toasted, add the optional white wine or stock and set your timer for 20 minutes. Continue by gradually adding 1-2 cups of stock at a time, continuing to stir, and allowing for liquid to mostly absorb before adding more. Risotto can burn very easily so stir almost continuously. When 20 minutes are up, add cream, parmesan, and salt to taste. Plate risotto with chicken and serve immediately with sauce on the side.

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