Parmesan & Lemon Risotto with Oven-Baked Chicken

You never forget your first... Risotto!

During this recipe, I had a few mishaps...Like wine-bottle-not-opening-risotto-sticking-to-the-pan-chicken-skin-slightly-burned kind of mishaps.

However, I managed to finish with a dish that was more or less edible and a risotto that was slightly undercooked but nonetheless REALLY good for a first attempt.

What you’ll need:

For the chicken:

4 pieces (whichever you prefer)

1 tsp mustard

1 tsp salt

1 tsp crushed black pepper

1 tsp paprika

1 tsp garlic

1tsp cumin

1tbsp olive oil

For the risotto:

250gr of arborio rice

25cl of cream or milk

7,5 cl of white wine

500ml of chicken stock

50gr of parmesan

1/2 lemon

1/2 onion

Directions:

Preheat your oven to 175 degrees C.

In a large bowl, dump all the ingredients over the chicken and mix with your hands until all the pieces are completely covered.

Place the chicken in an oven safe dish and cook for about 45 mins (until the skin becomes brown and crispy).

While the chicken is cooking, prepare your risotto.

Take a deep and large sauce pan and place it medium heat.

Proceed by cutting up the onion and cooking it in olive oil.

When they start to brown, add the arborio rice and cook until most if not all of the rice turns almost translucent.

Add the wine and wait until most of it has evaporated before adding the chicken stock.

Let it cook on medium heat, stirring only to make sure it doesn’t stick to the pan. When most of the broth has been absorbed, add the milk and let it cook until the mixture becomes thick and creamy.

Add the juice from the lemon half and stir.

Add salt and pepper to taste.

Remove from heat and add the parmesan, stir until well incorporated.

Eat very warm and enjoy!