Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup unsalted butter
• 2 shallots, minced
• 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
• 1/2 pound fresh porcini mushrooms, stemmed and sliced
• 3 sprigs fresh thyme, leaves only
• 1 fresh bay leaf
• 2 cups white wine
• Sea salt and freshly ground black pepper
• 2 cups vialone nano rice or arborio rice
• 6 cups chicken stock, recipe follows
• 2 tablespoons fresh parsley, minced
• 1/2 cup Parmesan
• 1 ounce fresh white truffles, optional

Directions

Chicken Stock:

1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved

1 rutabaga, cut into large chunks

2 carrots, cut into large chunks

2 celery stalks, cut into large chunks

2 large onions, quartered

1 turnip, halved

1 head garlic, halved

1/4 bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.

Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.