Leek Basil Risotto with Herb Roasted Chicken

How to:

Start by preheating your oven to 180 degrees, season the chicken breasts with the dried oregano, dried basil, salt, pepper and rub with olive oil. Roast in the oven for 35-40 minutes depending on the size of the chicken. Once this is in the oven, it's time to focus on the risotto.
On the lowest possible heat, keep your stock in a saucepan on the burner, keeping the stock at a rolling boil will allow the rice to cook faster.
Heat a pan on low heat and add the butter and a drizzle of olive oil. Adding a small amount of oil to the butter will stop the butter burning quickly.
Once soft, add the arborio rice and stir in the pan for a few minutes to allow the rice to toast slightly. Add in the white wine and turn up the heat to medium to allow the alcohol to cook out, this should take a few minutes but you will be able to tell by the smell when the alcohol has cooked out.
Add 1 ladle of stock to the rice mixture and keep stirring until absorbed. They key to making a great risotto is to keep stirring the entire time. Once the stock is absorbed, add another ladle, stir until absorbed and repeat the process until you've used all the stock or the rice is fully cooked.
Add the fresh basil, Parmesan cheese and some additional black pepper, then begin to serve.
Spoon a portion onto the plate and shake gently to allow the risotto to relax, top with the cooked chicken breast and finish with crispy leeks.

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bytamaraleigh