Lidia's Chicken and Rice (Riso alla Pitocca)

Step 1

Trim any fat from the chicken thighs and cut into 1/2 - 3/4" chunks

Step 2

Put the onion, celery, carrot and garlic into a food processor and mince.

Step 3

Pour the olive oil into a deep heavy skillet and heat over medium high, then add the vegetables and season with 1 teaspoon of the salt. Cook until the vegetables start to dry out a little, stirring often.

Step 4

Add the chicken, bay leaf and remaining 2 teaspoons of salt. Stir until the chicken starts to brown, about 4 minutes. Raise the heat and add the white wine and cook until the wine has almost evaporated, stirring often.

Step 5

Stir in the hot broth and then the rice. Bring to a boil, cover, and lower the heat to a simmer. Cook until the rice and chicken chunks are fully cooked, 15-25 minutes depending on your rice and heat. Always taste and make sure the rice is cooked!

Step 6

Take the pan off the heat and stir in the butter, then the parsley and cheese.

Step 7

Serve with more grated cheese at the table.