Chicken and Veal Risotto (Veneto)

Meat

Plump chicken- 2 1/2 pounds

Butter- 4 tbsps

Olive oil- 2 tbsps

Onion, sliced- 1 small

Carrot, finely chopped- 1

Celery, finely chopped- 1 stalk

Chicken liver- 1

Lean veal, chopped- 5 oz

Dry white wine- 1/2 cup

Salt

Rice- 2 1/2 cups

Grated parmesan cheese

Stock:

Onion- 1

Carrots- 2

Celery- 1 stalk

Salt

Water- 12 cups

Clean the chicken and cut off the wings, legs and head - if still on. Put the wings, etc., into a large pan with the giblets (not the liver), and add the stock ingredients. Cut off as much meat from the chicken as possible and drop the carcass into the pan with the stock. Bring to a boil slowly and simmer for 3 hours.

Strain the stock and discard the vegetables. Heat the butter with the oil in a large pan, and gently saute the onion, carrot, celery, chicken liver, the pieces of chicken meat and the veal until brown. Add the wine, season lightly with salt, cover the pan and cook slowly for 30 minutes.

Add the rice to the pan and saute until brown, stirring all the time. Add a cupful of the strained stock and cook it over a moderate heat until it has been absorbed into the rice, stirring constantly. Continue adding stock in this way until all of it has been absorbed into the rice. Serve on a heated platter with plenty of parmesan cheese.

Serves 6.