Lemon Chicken Risotto

Instructions

1. Step 1:

    

   Heat the vegetable stock in a saucepan and keep it warm over low heat.

2. Step 2:

    

   Heat the olive oil in a separate pan. Add the onion and garlic and sauté over medium heat for 2–3 minutes until translucent.

3. Step 3:

    

   Add the risotto rice and bay leaves and sauté for 1–2 minutes, stirring, until the rice turns slightly translucent.

4. Step 4:

    

   Deglaze with the white wine and simmer, stirring, until the liquid has been almost completely absorbed.

5. Step 5:

    

   Now gradually add the warm vegetable stock. Add just enough stock each time to cover the rice. Stir regularly, and only add more stock once the previous amount has been absorbed. Repeat until the rice is cooked al dente.

6. Step 6:

    

   Finely chop the preserved lemon. Stir it into the finished risotto together with the butter and grated Parmesan. Season with salt and pepper to taste, and keep warm.

7. Step 7:

    

   Lightly salt the Pollo Fino on both sides. Add a little olive oil to a cold pan and place the meat in it skin-side down.

8. Step 8:

    

   Heat the pan over medium heat and slowly sear the Pollo Fino until the skin is golden brown and crispy. Turn it over for the last 1–2 minutes and briefly sear the meat side.

9. Step 9:

    

   Deglaze with the juice of half a lemon. Remove the Pollo Fino from the pan and let it rest for about 5 minutes. Add the pan juices to the risotto and stir them in.

10. Step 10:

     

    Slice the Pollo Fino with the skin side facing down.

11. Step 11:

     

    Divide the risotto among plates and arrange the Pollo Fino slices on top or alongside. Garnish with fresh herbs, a little lemon juice and extra Parmesan, if desired, and serve.