Dinner, then Dessert (Restaurant Copycat)

Nutrition Facts

Instructions

1. 11. Butterfly chicken breasts and season generously with salt and pepper.
2. 22. Heat olive oil in a heavy-bottomed skillet. Sear chicken until golden brown and internal temperature reaches 165°F, about 4-5 minutes per side. Set aside and rest.
3. 33. In same skillet, sweat minced shallots and crushed garlic until translucent, about 2 minutes.
4. 44. Add arborio rice, toasting grains until they become slightly translucent, stirring constantly.
5. 55. Deglaze with white wine, allowing alcohol to evaporate completely.
6. 66. Begin adding warm chicken stock 1/2 cup at a time, stirring continuously. Wait for liquid to absorb before adding next portion.
7. 77. When rice reaches creamy consistency and grains are tender, remove from heat.
8. 88. Fold in butter and Parmigiano-Reggiano until incorporated.
9. 99. Slice rested chicken and arrange atop risotto.
10. 1010. Garnish with fresh thyme, microgreens, and lemon zest.