Smoked Chicken Risotto

Monday 22 June

Remember our weeklong smoked chicken festival?  
The culminating event was boiling down the two carcasses to produce savory broth (plus scraps) for making risotto.

We used two cups of arborio rice, in order to have plenty left over for risotto cakes (as our reader knows, we love making leftovers into leftovers for future leftovers).  

There was not much fat on the top of the broth, but it imparted its smoky flavors to the onions that got sweated in it.  Then we toasted the rice and began the slow process of ladling in the hot broth, stirring, and (patiently) repeating. 

At the end, we tossed in some fresh chopped thyme, parsley, and chives, plus of course the smoked chicken scraps, for a complete and savory meal.