Ingredients:

  • 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1½ cups Arborio rice
  • 6 cups low-sodium chicken broth
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp cold unsalted butter, cubed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 1½ lb chicken thighs with 1 tsp salt and ½ tsp black pepper, then sear until golden brown on all sides and the internal temperature reaches 165°F/74°C. Remove the chicken from the pot and set aside on a plate.
  2. Lower the heat to medium and melt 3 tbsp unsalted butter. Add 1 finely diced yellow onion and sauté until translucent, then stir in 3 minced cloves of garlic for 30 seconds.
  3. Add 1½ cups Arborio rice to the pot, stirring constantly for 2-3 minutes until the edges of the grains look translucent and smell nutty.
  4. Gradually add 6 cups of warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue until the rice is al dente (tender but with a slight bite), which usually takes about 20 minutes.
  5. Fold the seared chicken and any accumulated juices back into the pot.
  6. Turn off the heat. Stir in 2 tbsp cold cubed unsalted butter, ½ cup grated Parmesan cheese, and 1 tbsp lemon juice. Stir vigorously for one minute to emulsify the fats into the starch for a creamy finish.
  7. Fold in 2 tbsp chopped fresh parsley and serve immediately.