Tomato Risotto w/ Chicken Thighs

I've been making this risotto during the last 9 months of quarantine and I love it. Before I never had the time or patience to make risotto. I want to try other variations but I love this so much that it's hard to switch it up. This recipe is based off a Bon Appetit recipe and my friend Larry's recommendations. I serve with his quick pan-fried chicken thighs. 

 Tomato Risotto

2-3 T olive oil

2-3 T butter

1-2 shallots, minced

3 cloves of garlic, minced

1-1.5 cups arborio rice

Maldon salt

1-2 T tomato paste

1/4-1/2 cup white wine

2 cups cherry tomatoes, chopped (less if out of season)

5 cups homemade chicken stock, warm

1 cup freshly grated parmesan

Fresh parsley, chopped

 

 

Heat olive oil and butter in a medium saucepan. Sauté shallots until very soft. Add garlic and sauté making sure not to burn. Sauté about 1 minute. Add risotto and sauté until every grain is coated with butter and oil and some grains are translucent, about 2 minutes. Add the tomato paste and big splash of wine. Stir in and add the chopped tomatoes. Stir and let the liquid start to evaporate and let the tomatoes start to soften. Sprinkle with salt. Then start adding the warm chicken stock ¾-1 cup at a time. Have risotto on medium heat so it’s simmering enough that the water is evaporating. When the liquid is almost all evaporated, stir in another cup of stock. Continue to stir. After about 20 minutes and/or 4 cups of stock, check for doneness. When it’s almost ready, add one more ladle of chicken stock. When that’s done, remove from heat and add parmesan and parsley. 

Chicken Thighs

Trim fat and let come to room temp. Pound thin and sprinkle with salt, pepper and garlic powder. Pan fry over medium-high heat in olive oil and butter.