Traditional Rice And Chicken - cooking recipe

Ingredients

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)
Finishing
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

Preparation

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.