Ingredients

1 roaster chicken
1/2 cup olive oil, divided
1 cup dry white wine
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone nanno rice
2 cups mushroom stock
6 cups chicken stock
Salt and pepper to taste
4 ounces fresh wild and cultivated mushrooms, coarsely chopped
Fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated Parmigiano-Reggiano
10 sprigs Italian parsley, leaves only, chopped

Directions

Clean and remove bones from

chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes.
Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large
casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to
casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till
almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste.
In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with
chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle
sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add
chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.