For the chicken and broth:

1. Shred the chicken meat from the rotisserie chicken, reserving all the scraps and bones. Cover and refrigerate the chicken meat.
   You will only want about half of the shredded chicken for the risotto. Save the rest for another use. (Chicken Salad anyone?)

2. Put all the chicken scraps and bones in a stockpot, along with the rest of the stock ingredients. Cover with water and bring to a boil. Simmer for 2 hours, adding water as necessary to keep the ingredients covered. Strain the stock discarding the solids. Cover and refrigerate.

   I use an instant pot to make the small amount of chicken broth needed for risotto. Same method, but the broth is ready to use in about 40 minutes. Low sodium store-bought chicken broth is an acceptable substitute in this recipe.

For the pesto:

1. Combine basil, garlic, pine nuts, oil and salt in the bowl of a food processor. Process until smooth. Transfer to a bowl, stir in the cheese, cover and refrigerate.

Making the risotto:

1. Bring the broth to a simmer in a saucepan on top of the stove.

2. Heat 2 tablespoons of the butter and oil in a 4-quart pot over medium heat. Add the onion and sauté until it begins to soften. Add the rice and stir until all the grains are well coated.

3. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. At about the 12 minute mark, stir in the chicken so that will have time to heat through.

4. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the prepared pesto. Turn off the fire and add the remaining tablespoon of butter. Stir vigorously to combine with the rice. Serve, garnishing each serving with pine nuts.