Chicken Parmigiana Risotto

Ingredients

• 4 large chicken thighs (Skin-on; the method starts them skin side down.)
• olive oil (A drizzle for the pan; additional drizzles are used for the optional tomatoes and to serve, plus good-quality olive oil for finishing. Amount not specified.)
• 4 shallots (Finely sliced.)
• 4 garlic cloves (Finely sliced; garlic breadcrumbs are listed for topping, but their quantities are not specified.)
• 2 tbsp tomato puree
• 300 g risotto rice
• 150 ml white wine
• 1 L chicken stock (Approximately 1 L, boiling; amount used may vary.)
• 400 g tomato polpa
• 400 g cherry tomatoes (Optional; roast with a drizzle of olive oil and a sprinkle of salt, or fry/blister in the pan and set aside before making the risotto.)
• black pepper (Plenty; amount not specified.)
• salt (A large pinch, plus a sprinkle for the optional tomatoes.)
• 75 ml double cream
• Parmesan (Plenty stirred into the risotto, plus more for topping; amount not measured.)
• 1 large bunch fresh basil (Chopped for the risotto; more fresh basil for topping, amount unspecified.)
• 1 small bunch oregano (Fresh or dried; amount not otherwise specified.)
• 1 ball mozzarella (Cut into slices.)
• garlic breadcrumbs (Toasted, for topping; amount unspecified.)

Steps

1. 1

   If using the optional cherry tomatoes, roast them with a drizzle of olive oil and a sprinkle of salt, or fry/blister them in the pan and set aside before cooking the risotto.

2. 2

   Place the chicken thighs skin side down in a large, cold frying pan. Turn the heat to medium-high and cook for about 7 minutes, until browned. Flip and cook for about another 7 minutes, until the other side is browned and the chicken is about three-quarters cooked.

3. 3

   Remove the chicken from the pan and keep it on a plate in a warm oven while you cook the risotto.

4. 4

   Add a drizzle of olive oil to the pan and sauté the shallots for a couple of minutes.

5. 5

   Stir in the garlic and cook for a further couple of minutes.

6. 6

   Stir in the tomato puree, followed by the risotto rice.

7. 7

   After a couple of minutes, deglaze the pan with the white wine.

8. 8

   Add the boiling chicken stock a generous splash at a time, stirring as you go. Wait until each addition has been absorbed before adding the next.

9. 9

   After about one-quarter of the stock has been added, stir in the tomato polpa and the optional roasted or blistered cherry tomatoes.

10. 10

    When about one-quarter of the stock remains, stir in the salt, black pepper, oregano, double cream, and chopped basil.

11. 11

    Stir in the final addition of stock. Place the chicken thighs back on top of the risotto with the mozzarella slices, then cover the pan with a lid.

12. 12

    Once the final stock has been absorbed, place the risotto under the grill to finish cooking the chicken and melt the mozzarella.

13. 13

    Serve with a drizzle of good-quality olive oil, toasted garlic breadcrumbs, more Parmesan, and fresh basil.

Notes

The source does not specify a precise amount of Parmesan, a temperature for the warm oven or grill, or the time under the grill; finish the chicken until fully cooked. Optional cherry tomatoes can be roasted or blistered in the pan. The topping calls for toasted garlic breadcrumbs, additional Parmesan, olive oil, and fresh basil.

Nutrition per serving

• main
• Italian
• one-pan
• risotto
• chicken
• stovetop
• grilled
• comfort food