Chicken Risotto a la Milanese

Chicken risotto a la Milanese, a timeless dish of Greek houses, which, almost never, was missing from the banquet.
The ingredients are very simple, a chicken stew, a granular aromatic pilaf and a velvety white Milanese sauce.
The result is a very tasty, festive dish that will be appreciated a lot!

Yours!

work: 01h:30′

time: 02h:30′

difficult: 4/5

Ingredients (6-8 servings) 1 chicken ∼1800g/ 4 lbs 3 large carrots 3-4 celery sprigs 1 onion 1 lemon 10 peppercorns (green) 2 tsp salt (coarse)	Wash and drain the chicken. Put it in a large pot to boil and add enough water to cover. Add the vegetables. The onion cut in four, the carrots, whole, you will need for the decoration of dishes, salt, pepper and 2-3 lemon slices. Boil for 1 hour until cooked thoroughly.	When cooked, remove the chicken with a slotted spoon, to a bowl. Set aside to cool, to be able to separate the pulp from the bones. Set aside the carrots, you will need them later. Filter the broth that you will use to make the rice and sauce. It should be 1.1 liter. If not, add some water.
Sauce 350ml/ 12 fl oz chicken broth 250ml/ 8.5 fl oz milk 3 tbsp corn flour 1 egg yolk 1 lemon, only the juice 1 tsp salt	Pour the milk in a small saucepan, boil it in low heat and dissolve in the cornflour.	Add the salt, the broth…
…and the lemon juice. Beat the yolk lightly and add to the mixture before it gets hot. Mix with quick moves. Allow the mixture to boil and the sauce to thicken. Remove from the heat and keep warm.	Pilaf 750ml/ 25 fl oz chicken broth 350g/ 12 oz yellow rice for pilaf 70g/ 1.5 oz oz butter Parmesan cheese	Wash thoroughly and drain the rice. In saucepan put the butter to get hot and add the rice to saute. When the rice gets color, add the broth and let it boil well to a granular pilaf. When ready, withdraw from the fire.
In the meantime separate the bones from the pork, making sure to have large pieces of meat intact so that we can slice them to garnish the rice dish. Add the smaller pieces of lean to the pan. Mix them in the rice already prepared.	Pour the rice in a cake form, pressing it with the back of a spoon across the surface. Allow 15 minutes and then roll it over on a large platter.	Around the rice garnish slices of lean chicken and decorate with slices of cooked carrots. Pour part of sauce and sprinkle across the surface of the platter, a strong dose of grated parmesan.

Put the remaining milanese sauce in a sauce boat and place it next to to the platter for anyone wanting to add.
Next to it place a bowl of grated Parmesan.

Author Zambia G. Sifaki