INGREDIENTS
- 1 large organic chicken breast
- 1 cup dry white wine (ideally, sauv blanc)
- 3 tablespoons avocado oil
- 3 shallots (sliced thinly)
- 7 organic garlic cloves (minced)
- 1 ½ cups arborio rice
- 32 ounces organic chicken stock
- Salt and pepper
- 1 cup freshly grated organic parm
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
INSTRUCTIONS
- Heat oven to 375 degrees fahrenheit.
- Place the chicken in an oven safe pyrex dish; season with 1 tablespoon avocado oil, basil, oregano, salt and pepper.
- Once heated, place the chicken in the oven and cook for 30-32 minutes (until fully cooked).
- In the meantime, add the chicken stock to a sauce pan; add some salt and pepper and simmer the stock, so that it is constantly warm.
- Then, heat a large cast iron skillet to medium heat. Once heated, add in 2 tablespoons of avocado oil. Once heated, add in the shallots. Let the shallots brown.
- Once the shallots are browned, add in the garlic. Cook until the garlic is fragrant and a little browned.
- Then, add in the rice. Stir together well.
- Once all stirred in, add in wine. Stir well and every once in a while, to make sure the rice absorbs the wine.
- Once the wine is absorbed, add in a cup of stock. Stir well and every once in a while, to make sure the rice absorbs the stock. Repeat until the stock is fully absorbed. Do not over stir.
- Also, check the rice once in a while by tasting to make sure the rice doesn’t get overcooked. You want this al dente.
- When rice is almost fully cooked, add in the cup of parm. Stir well.
- At this point, the chicken should be done. Slice the chicken and serve alongside the finished risotto.
