Authorayana
DifficultyBeginner

The base of soup for a risotto.

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Yields2 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
1
risotto-soup-step-1

Prepare all the ingredients.

Prepare the ingredients
2
risotto-soup-step-2

Skin the carrot, and cut it in half crosswise, and cut them into lengthwise too. Cut the onion and celery into bite-size pieces. It's easy to make rich soup stock if you cut the vegetables into smaller sizes than this picture. For example, cut the half cut onion in half crosswise.

3
risotto-soup-step-3

Wash the chicken wings in a bowl to remove the blood and smell liquid from it. Wipe off the water.

4
coming-soon

Place the chicken with the skin-side down on a cutting board. Make a lengthwise cut in the part along the bone. It helps the umami flavor comes out easily, and you can remove the meat from the bones after simmering.

Make a broth
5
risotto-soup-step-5

Put water in a big pot, and add the chicken wings, onion, carrot, celery, salt and bay leaf. If the pot is small, add water after simmering for a while. If you do so, it can prevent the water from boiling over.

6
risotto-soup-step-6

Bring to a boil, and skim the scum.

7
risotto-soup-step-7

Reduce the heat to low, and simmer on medium-low heat for 40 minutes. Skim the scum if they are floating. It prevents the soup from being cloudy.

8
risotto-soup-step-8

Remove the ingredients from the soup, and strain the soup.

9
risotto-soup-step-9

You can reuse the chicken wings and these vegetables for the ingredients of risotto by saving them in a freezer. In the case of chicken, separate into bite-size pieces tearing with your hands. There can be pieces of bone, so touch the surface with your hands, and remove it.

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Ingredients

Directions

1
risotto-soup-step-1

Prepare all the ingredients.

Prepare the ingredients
2
risotto-soup-step-2

Skin the carrot, and cut it in half crosswise, and cut them into lengthwise too. Cut the onion and celery into bite-size pieces. It's easy to make rich soup stock if you cut the vegetables into smaller sizes than this picture. For example, cut the half cut onion in half crosswise.

3
risotto-soup-step-3

Wash the chicken wings in a bowl to remove the blood and smell liquid from it. Wipe off the water.

4
coming-soon

Place the chicken with the skin-side down on a cutting board. Make a lengthwise cut in the part along the bone. It helps the umami flavor comes out easily, and you can remove the meat from the bones after simmering.

Make a broth
5
risotto-soup-step-5

Put water in a big pot, and add the chicken wings, onion, carrot, celery, salt and bay leaf. If the pot is small, add water after simmering for a while. If you do so, it can prevent the water from boiling over.

6
risotto-soup-step-6

Bring to a boil, and skim the scum.

7
risotto-soup-step-7

Reduce the heat to low, and simmer on medium-low heat for 40 minutes. Skim the scum if they are floating. It prevents the soup from being cloudy.

8
risotto-soup-step-8

Remove the ingredients from the soup, and strain the soup.

9
risotto-soup-step-9

You can reuse the chicken wings and these vegetables for the ingredients of risotto by saving them in a freezer. In the case of chicken, separate into bite-size pieces tearing with your hands. There can be pieces of bone, so touch the surface with your hands, and remove it.

Soup for a risotto