Mahogony Risotto With Two Celeries Recipe

Name: Mahogony Risotto With Two Celeries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for mahogony broth; 4-5 pound roasting chicken; 3 carrots; 4 celery stalks; 1 yellow onion; 2 turnips; 4 garlic cloves; 2 tablespoons vegetable oil; for the risotto; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 onion, diced; 1 cup Arborio rice; 1/4 cup dry white wine; 8 ounces celey root, grated fine to make 1 cup; 2 1/2 cups mahogony chicken broth; 1 1/2 cups chopped celery; 1 cup grated Parmesan cheese; few drops lemon juice; salt and pepper

Servings: persons

for mahogony broth
4-5 pound roasting chicken
3 carrots
4 celery stalks
1 yellow onion
2 turnips
4 garlic cloves
2 tablespoons vegetable oil
for the risotto
1 tablespoon butter
1 tablespoon olive oil
1/2 onion, diced
1 cup Arborio rice
1/4 cup dry white wine
8 ounces celey root, grated fine to make 1 cup
2 1/2 cups mahogony chicken broth
1 1/2 cups chopped celery
1 cup grated Parmesan cheese
few drops lemon juice
salt and pepper

1
For broth, coat a roasting pan with vegetable oil and roast neck, back and wings of chicken with roughly cut vegetables in a 450 degree oven. Baste every 15 minutes with oil and turn until all is dark brown but not burned. Deglaze pan with a cup of water and turn all into a soup pot. Add 5 more cups of water and simmer one and a half hours. Strain, chill, remove fat and strain through cheesecloth.
2
For risotto, melt butter and oil in heavy-bottomed pan.
3
Saute onion until soft but not brown.
4
Add rice and cook until coated with fat.
5
Add wine and cook and stir until absorbed.
6
Add grated celery root and stir well.
7
Add 1 cup broth and stir every few minutes until absorbed.
8
Add chopped celery and mix.
9
Add second cup of heated broth. Now stir constantly, tasting frequently, just until the rice is cooked al dente and creamy. You may need all or part of the last 1/2 cup of broth, or use water.
10
Fold in the parmesan and season with drops of lemon juice, salt and pepper. Serve immediately with additional parmesan on the side.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for mahogony broth, 4-5 pound roasting chicken, 3 carrots, 4 celery stalks, and more.

Yes, Mahogony Risotto With Two Celeries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahogony Risotto With Two Celeries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions