Traditional Rice and Chicken
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Riso alla Pitocca. In 'Lidia Cooks from the Heart of Italy' by Lidia Bastianich
- Ready In:
- 1hr 5mins
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1 cup onion, cut into 1-inch chunks
- 1 cup carrot, cut into 1-inch chunks
- 1 cup celery, cut into 1-inch chunks
- 2 plump garlic cloves, peeled
- 1⁄3 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 fresh bay leaf
- 1 cup dry white wine
- 5 cups hot chicken stock or 5 cups turkey stock, plus more if needed
- 2 cups italian short-grain rice (Arborio, Carnaroli, or Vialone Nano)
- 2 tablespoons butter, cut into pieces
- 3 tablespoons chopped fresh Italian parsley
- 1⁄2 cup grated grana padano or 1/2 cup parmigiano-reggiano cheese, plus more for passing
- Trim any excess fat from chicken thighs, and cut them into 1-inch chunks.
- Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured paste or pestata.
- Pour the olive oil into a 3-4 quart saucepan, and set over med-high heat.
- Stir in the pestata, and season with 1 teaspoon salt.
- Cook for about 5 minutes, stirring often, until the pestata has dried and begins to stick to the bottom of the pan.
- Toss in the chicken, bay leaf, and remaining salt.
- Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes.
- Increase heat, pour in the wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated.
- Pour in the hot stock , stirring, then all the rice.
- Bring to a boil over high heat, cover, the pan, and reduce heat to keep the riso bubbling gently.
- Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy.
- Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated, then stir in the parsley and 1/2 cup grated cheese.
- Spoon the riso into warm pasta bowls and serve immediately, passing additional grated cheese at the table.
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