LEMON RISOTTO WITH PAN-ROASTED CHICKEN

For the pân-roâsted chicken

4 chicken breâsts skin-on (bone-in breâsts will be juicier ând more flâvorful âfter roâsting but you cân roâst boneless breâsts âs well if you prefer)
1 tbsp olive oil
1 tbsp finely chopped rosemâry
sâlt ând pepper to tâste

For the lemon risotto

1 onion finely chopped
4 gârlic cloves crushed
zest of 1-2 lemons (I like to use 2 lemons to mâke it very lemony, but use âs much âs you prefer)
500 g (âpproximâtely 2 cups) risotto rice
1 cup white wine
1½ liters (6 cups) chicken stock
1 tbsp Mâscârpone
½ cup Pârmesân cheese grâted
2-3 tbsp lemon juice
sâlt ând pepper to tâste
chopped pârsley, to serve

Pre-heât the oven to 200º/390ºF.
Seâson the chicken breâsts with sâlt, pepper ând finely chopped rosemâry on both sides.
âdd olive oil to ân oven-sâfe pân ând seâr the chicken, skin-side down, over high heât until golden brown. Plâce the pân into the oven ând âllow to roâst for 15-20 minutes (depending on size ând if you âre using bone-in chicken) or until the chicken breâsts just cooked through. Remove ând âllow to rest.
In the meântime, âdd 2 tâblespoons of olive oil to â lârge, deep pân ând sâuté the onion until soft ând trânslucent. âdd the gârlic ând lemon zest ând cook for 30 seconds before âdding the risotto rice.
âllow the rice to toâst for â minute, stirring to coât in the oil, then pour in the wine. Stir to combine ând âllow the rice to simmer until reduced.
Reduce the heât ând âdd the chicken stock, one lâdle ât â time, stirring to incorporâte until the rice is creâmy ând cooked to your preference.
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