Riso alla Pitocca

Name: Riso alla Pitocca (Chicken Rice)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 x 1.5 kg free-range chicken, with giblets reserved; 1 carrot, roughly chopped; 100 g unsalted butter; extra virgin olive Oil, for drizzling; salt flakes; 150 ml dry white wine; 50 g Grana Padano, freshly grated; 1 small handful (about ¼ cup) flat-leaf parsley leaves, very finely chopped; 450 g (about 2¼ cups) carnaroli rice; ¼ cup (60 ml) grapeseed oil; 1 stalk celery, roughly chopped; 2 small onions, peeled and halved; 3 litres water, as needed

Chicken Rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This is a typical rice dish from my province of Brescia. I like to buy a whole chicken, with the head and feet on if possible, and use them in the stock too for extra flavour; you can order one from a specialist poultry supplier, or just use a headless chicken.

Ingredients

1 x 1.5 kg free-range chicken, with giblets reserved
1 carrot, roughly chopped
1 stalk

Method

Remove the excess fat and skin from around the chicken’s neck and tail and rinse the cavity with cold water to remove any trace of blood. Remove the neck and first two joints of the wings (leaving the mini-drumsticks attached), and head and feet if using, and set aside with the chicken liver, heart and kidneys from the giblets. Cut the rest of the chicken into 11 pieces.

Combine the car