Baked Chicken Risotto - cooking recipe

Ingredients

1 whole chicken
500 g arborio rice
1 stick celery, finely chopped
1 brown onion, finely chopped
1 teaspoon crushed garlic
2 anchovies
100 ml white wine
1 liter chicken stock
50 g butter
100 ml cream
parsley
salt
pepper

Preparation

Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
Remove chicken from tray. Add onion, celery, garlic, anchovies, wine, stock and rice. Mix well. Place chicken on top on rice mixture. Cover with foil and cook for 30 minutes longer.
Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
Serve with your choice of vegetables and garnish with parsley.