Roasted Chicken Risotto with Green Olives

Directions

1. 1

   Preheat the oven to 200 °C (400 °F). Cut chicken thighs into 3 cm cubes, season with salt and pepper, and place in a roasting dish. Roast for 35–40 minutes until golden and cooked through. Meanwhile, keep the chicken stock warm in a separate pot over low heat.

2. 2

   In a large heavy-bottomed pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and celery powder; sauté, stirring occasionally, for 8–10 minutes until soft and translucent.

3. 3

   Add the arborio rice and stir for 2 minutes until the grains are lightly toasted at the edges. Pour in the white wine and stir until fully absorbed.

4. 4

   Add the hot stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. After 15 minutes, stir in the tomato sauce and sliced olives. Continue adding stock for 20 minutes (al dente) or up to 35 minutes for a softer result.

5. 5

   Once the rice is cooked to your liking, fold in the roasted chicken and add a final ladle of stock. Simmer covered for 2 minutes. Remove from heat, stir in the Parmesan, adjust seasoning, and serve immediately.