Directions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
When the chicken is done, remove it from the pan and shred the chicken meat from bone and reserve.
Step 9
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.
Step 10
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.
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