Roast Chicken and Mascarpone Risotto

Rosso Pizzeria + Wine Bar made an impression on me.  I really enjoyed the risotto so I decided to try to make it at home for dinner.  I know I am missing some ingredients that they used.  I forgot to use basil and my version is missing an element of sweetness that was present in the original.  I do think this recipe is close.   It tasted great and I will be making it again.  This recipe serves two with a small serving for leftovers.  It will double easily.

• 2 – 3 cups chicken stock (I made our stock from the carcass of the roast chicken.)
• 1 1/2 cup roast chicken leftovers, mix of breast and thigh (There is a recipe on this blog that is very good.)
• 1/2 large onion, chopped
• 3/4 large carrot, diced
• 1 celery stalk, diced
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 strips thick cut applewood smooked bacon cut into 3/4 inch pieces
• 1 cup Aborio rice
• 1/2 cup dry white wine
• 4 tyme sprigs
• 4 ounces marscopone
• 2/3 cup balsamic vinegar
• salt and pepper to taste

In a saucepan over medium heat bring the chicken stock to a simmer.  Reduce the heat to low and keep the liquid warm.

In a heavy medium sized saute pan, melt butter and olive oil over medium-low heat.  Add the onion and saute until the onion is translucent.  Add the carrot and the celery and saute until semi-soft.  Add the Aborio rice and and stir until a white spot appears in the center of of the grains.  This will take about a minute or two.  Add the wine and stir until it is absorbed.

While cooking the risotto, cook the bacon in a separate sauce pan. In a small pot reduce the balsamic vinegar by 3/4.

Add 3/4 cup of chicken stock and 3 thyme sprigs, adjust the heat to a simmer.  The stock will be absorbed slowly.  Stir until the stock is absorbed.

Contiue this process adding 3/4 cup of stock each time the liquid is absorbed.  You will need to stir constantly.  The rice will become creamy and tender after about 20 minutes.  Remove the thyme sprigs.

Stir in the marscopone cheese, roast chicken pieces and thyme from the remaining fresh sprig.

To serve  spoon risotto into shallow bowls or onto plates. Garnish with bacon and balsamic vinegar.

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