Roasted Risotto

1. 1

   Peel and coarsely chop the onion carrot and celery. Toss with some olive oil, season with S&P and the paprika, splash in some vermouth and spread on a roasting pan. Oil and season the bird and place on top of the veggies.

2. 2

   Roast at medium heat on an outdoor bbq until the bird is cooked. Remove bird and cover with foil to rest.

3. 3

   Remove veggies to a hot saucepan and add 4 cups of water. Boil for 10-15 minutes, then strain out the veggies through a fine sieve, pressing hard on the solids. Bring the stock back to a boil, add base and check for seasoning.

4. 4

   In another pan, heat 2 tbsp olive oil and add the rice. Saute until the rice begins to turn light brown. Add 1/4 cup vermouth and boil until it's gone, then add stock, 1/2 cup at a time to the rice, mixing thoroughly after each addition, adding additional stock every 3-4 minutes as needed. Begin to check the doneness of the rice after about 15 minutes (taste it!) and continue to cook until rice is barely past al dente. Serve with the roasted bird

* Per serving · 4 servings · Values may vary.

No additional tips available.