Drunken Risotto With Grilled Chicken

Name: Drunken Risotto With Grilled Chicken
Prep time: 1 h 1 min
Cook time: 1 h 1 min
Total time: 1 h 1 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 473 milliliters arugula, shredded; 473 milliliters baby spinach, shredded; 1 Tbsp balsamic vinegar (eyeball it); 946 milliliters chicken broth; 28 grams dried porcini mushrooms; 5 Tbsps extra virgin olive oil (EVOO), divided; 2 Tbsps finely chopped fresh rosemary (about 4 sprigs); 1 Tbsp grill seasoning, such as McCormick brand Montreal Steak Seasoning; 1 medium onion, finely chopped; 237 milliliters freshly grated Parmigiano Reggiano or Pecorino Romano cheese (3 generous handfuls); 4 servings Salt and freshly ground pepper; 6 skinless, boneless chicken thighs (about 1 1/2 lbs total); 2 Tbsps cold, unsalted butter, cut into small pieces; 473 milliliters Barolo (dry Italian) red wine (2/3 bottle); 1 Tbsp Worcestershire sauce (eyeball it)

Need a gluten free main course? Drunken Risotto With Grilled Chicken could be a great recipe to try. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 932 calories, 48g of protein, and 38g of fat each. Head to the store and pick up chicken thighs, chicken broth, rosemary, and a few other things to make it today. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert. It will be a hit at your The Fourth Of July event. This recipe is typical of Mediterranean cuisine.