1. Heat oil and butter in a large pan and saute onion until golden.
  2. Add the whole chicken and brown lightly all over.
  3. Sprinkle with wine and add water, cover and cook until chicken is completely tender, meat should be almost falling away from the bone. Take out the chicken making sure to drain it well and place the juices back into the pan with the rest of the stock.
  4. Bring stock to the boil, salt to taste, and add risoni pasta. Usually takes about 5-10 minutes to cook.
  5. When ready, serve piping hot, garnished with parsley and grated cheese and freshly ground black pepper.

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