Description
A comforting and rich risotto paired with savory chicken and a tangy balsamic glaze.
Ingredients
Scale
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- Ground black pepper to taste
- 4 bone-in, skin-on chicken thighs (pat dry before cooking)
- Salt to taste
- 2 cups arborio rice (for creamy texture)
- Parmigiano-reggiano to taste (finely grated)
- 6 cups low-sodium chicken stock (warmed)
- 1 cup dry cooking wine
- 2 tbsp butter (I like Kerrygold for this)
- Garlic powder to taste
- 1/2 cup granulated sugar
- 1/2 cup balsamic vinegar (quality vinegar makes a difference)
- 2 cloves garlic (minced, for the balsamic glaze)
- 2 tbsp olive oil (for the glaze)
- 4 fresh basil leaves (torn just before serving)
Instructions
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper. Once the oil is hot, add the thighs skin-side down and let them sear for about 5-7 minutes until golden brown.
- Flip the chicken and add 3 cloves of minced garlic. Cook for an additional 5-7 minutes, or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add 2 tablespoons of olive oil to the same skillet and let it heat. Add 2 cups of arborio rice, stirring frequently for about 2-3 minutes until lightly toasted.
- Pour in 1 cup of dry cooking wine and stir continuously until the wine has mostly evaporated.
- Begin adding the warmed chicken stock, one ladle at a time, stirring often and waiting for the liquid to absorb before adding more stock (about 18-20 minutes).
- When the rice is creamy and al dente, stir in 2 tablespoons of butter and Parmigiano-reggiano to taste. Use garlic powder for extra kick if desired.
- In a small saucepan, combine the sugar, balsamic vinegar, 2 minced cloves of garlic, and 2 tablespoons of olive oil. Cook over medium heat until the sugar dissolves and it simmers into a thick glaze.
- Place the cooked chicken back in the skillet with the risotto, drizzle with the balsamic glaze, and garnish with torn basil leaves just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of chicken stock or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg