Chicken risotto & asparagus? also chicken stock question

archiesdad

Hi all looking for some help been inspired by everyone on here about not wasting so this afternoon made chicken stock to make risotto for tea tonight. I have a few questions

Will I be able to use my stock tonight or do I have to let it cool to drain of the fat?

Was gonna use recipe on good food web site but thought I might add some asparagus will this taste ok? If so how do I cook it, what stage do I add it? or would it be best served on side or saved for another meal.

First time cooking risotto so not really sure, hoping to turn into domestic goddess so hubby wants me to stay home rather than returning to work at the end of my maternity leave lol.:rotfl:

Thanks in anticipation for your help

snapping_crocodile

Hi not sure about the answer to your stock question as i only made my first batch last week!! :j

The risotto recipe i normally use is this one from the BBC website, which does include asparagus...it is my OH's favourite meal

http://www.bbc.co.uk/food/recipes/database/chickenbreastwithpea_87568.shtml

ubamother

if you leave it to stand, the liquid fat will rise to the top so you can skim a fair bit off with a large flattish spoon. If you could get it really cold the fat becomes more solid (soft solid or hard depending on the type of meat). I love asparagus in risottos and it will go really well with chicken. enjoy.