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1
Cut the chicken in half (or ask your butcher to do this for you), then rinse under cold water and remove the fat. Put the chicken, onion quarters, celery, carrots, bay leaves, peppercorns and 3 quarts of water in a large saucepan. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 45 min. Remove the chicken from the pan.
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2
Strain the stock into a medium saucepan (you will need 1 1/2 quarts of stock). Keep the stock hot over a low heat while preparing the risotto.
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3
When cool enough to handle, remove the chicken flesh from the bones and discard the bones. Cover the chicken with foil to keep warm.
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4
Heat the butter in the same large saucepan on medium heat. Saute the chopped onion until soft. Add the garlic and cook, stirring for 1 min. Add the rice and stir to coat it in the onion mixture.
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5
Add 1 cup of simmering stock and cook, stirring, over a medium heat, until the stock is absorbed. Continue adding the stock mixture in 1 cup batches, stirring until the liquid is absorbed between additions. The total cooking time should be about 25 mins or until the rice is almost tender.
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6
Stir in the Parmesan cheese and the shredded chicken. Season with salt and pepper to taste. Cover the risotto and let stand for 5 mins. Serve the risotto sprinkled with green onions, grated lemon peel and additional Parmesan cheese, if desired.
