Arborio Rice and Chicken

Ingredients
1/2 onion
1 carrot
2 celery stalks
2 garlic cloves
olive oil
1 1/2 lbs chicken thighs, cut into 1 inch pieces
1 cup dry white wine
4 cups chicken stock, hot
1 cup arborio rice
1 bay leaf
1 tablespoon butter, cut in pieces
1/2 cup grated parmesan
salt and pepper


To make rice...
In a food processor pulse together onion, carrot, celery, and garlic until it is finely chopped, like a paste. Heat olive oil in a heavy based pot over medium high heat and cook vegetables for about 5 minutes or until they start to slightly stick to the bottom of the pot, season with salt and pepper. Add chicken pieces and cook for about 5 minutes or until chicken is nicely browned all over. Increase heat then add wine, continuously stir, scraping all the browned bits of the bottom of the pot. Simmer over high until most of the liquid has evaporated. Add chicken stock, then all the rice and bay leaf, stir to combine and season with salt and pepper. Lower the heat to a simmer and cover, cook for 15 minutes, or until rice is cooked and most of the liquid is absorbed. Remove lid and stir through butter until fully amalgamated. Stir through parmesan cheese then serve! Serves 3