Cooking Instructions
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Step 1
Season the
Boneless, Skinless Chicken Thighs (455 g)
on all sides with
Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 2
Heat the
Olive Oil (22 mL)
in a high-sided pan over medium heat, and add the
Yellow Onion (1/2)
and
Garlic (3 cloves)
to the pan. Cook until onions are translucent.
Step 3
Add the
Cherry Tomatoes (455 g)
and
Fresh Thyme (2 g)
. Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.
Step 4
Add the
Arborio Rice (295 g)
and cook until the liquid is absorbed and the rice starts to toast.
Step 5
Add the
White Wine (120 mL)
and cook until the liquid has evaporated, make sure to scrape up the browned bits from the bottom of the pan.
Step 6
Turn heat to medium-low. One ladle at a time, add the warm
Chicken Broth (1.2 L)
. Cook, stirring frequently until liquid is absorbed. Continue adding stock like this until the rice is cooked to al dente and the risotto is at a runny, almost soupy texture (it will thicken with the cheese).
Step 7
Once add in all the stock. Heat
Olive Oil (22 mL)
in a frying pan over medium-high heat, sear the chicken until golden brown and cook through. Remove from the pan and let rest for 5 minutes.
Step 8
Stir the
Parmesan Cheese (90 g)
into the risotto. Season with salt and pepper to taste.
Step 9
Slice the chicken into pieces on a bias.
Step 10
Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.
