Chicken, Heirloom Tomato & Herb Risotto

Name: Chicken, Heirloom Tomato & Herb Risotto
Prep time: 40 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1½ cups Arborio rice; 1 lb, boneless, cubed Chicken thighs; 1 tbsp Fogato mediterranean meat blend; 1½ lb, chopped Heirloom tomatoes; 1, diced Shallot or onion; 3 cloves Garlic; 5 tsp Fogato chicken bouillon, in 5 cups warm water; ½ cup White wine (optional); 2 tbsp, plus a drizzle to finish Olive oil; ½ cup grated Parmesan

Fogato mediterranean meat blend on the chicken, with summer tomatoes.

Ingredients

1½ cups Arborio rice
1 lb, boneless, cubed Chicken thighs
1 tbsp Fogato mediterranean meat blend
1½ lb, chopped Heirloom tomatoes
1, diced Shallot or onion
3 cloves Garlic
5 tsp Fogato chicken bouillon, in 5 cups warm water
½ cup White wine (optional)
2 tbsp, plus a drizzle to finish Olive oil
½ cup grated Parmesan

Steps

Season the chicken with the Fogato mediterranean meat blend, brown it in the oil and set aside.
Cook the shallot and garlic until soft, add the rice and stir until toasty.
Add the wine, then the tomatoes, then the warm broth a ladle at a time, stirring, until creamy and just tender.
Stir the chicken back in until cooked through (165°F), then a drizzle of olive oil and the parmesan.

Risotto thickens in the fridge; reheat with a splash of broth.

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