Preheat the oven to 350 degrees F (180 degrees C).
Wash and dry the Bone-in, Skin-on Chicken Thigh (4). Rub with Olive Oil (3 tablespoon) and sprinkle with Salt and Pepper (to taste). Place in roasting pan with Garlic (3 clove) and bake 30 minutes.
While chicken cooks, prepare the risotto. Add the Low-Sodium Chicken Stock (6 cup) to a pot and bring to a simmer. Keep hot over the stove.
Heat the Butter (2 tablespoon) and Olive Oil (2 tablespoon) in a nonstick skillet over medium heat. Using a skillet or saute pan will help risotto cook evenly opposed to a pot.
Add the Garlic (2 clove) and cook until fragrant, a little less than a minute. Add the Arborio Rice (2 cup) and toss to coat in the fat. Cook for a minute to toast.
Add the Dry Cooking Wine (1 cup) and cook until absorbed, 2 minutes. Add one cup of the stock, stirring and cooking until fully absorbed.
Keep adding the stock one cup at a time until fully absorbed in each addition. Build flavor with Salt and Pepper (to taste), as well as Garlic Powder (to taste) throughout. The process should take 18-20 minutes.
When the chicken is done, remove it from the pan and shred the chicken meat from bone and reserve.
For the reduction, combine the Balsamic Vinegar (1/2 cup) and Granulated Sugar (1/2 cup) in a small saute pan. Bring to a boil then reduce to a gentle simmer. Reduce for 5-7 minutes until thick and syrupy.
Once the risotto is done, toss in the shredded chicken, squeeze out the roasted garlic, and top with Parmigiano-Reggiano (to taste), Fresh Basil Leaf (4), and balsamic reduction.