This is a combination of Italian Risotto & Plov
Ingredients
1/4 cup olive oil
4 Tbsp unsalted butter
1 med onion finely diced
2 large carrots grated or cut into matchsticks
1 1/2 lbs boneless skinless chicken
2 tsp salt , divided
1/4 tsp black pepper (freshly ground)
2 bay leaves
1 cup dry white wine
5 cups broth
2 cups Jasmin rice unrinsed
1 head garlic
1/3 cup fresh Italian parsley finely chopped
1/2 cup shredded parmesan cheese
Instructions
1. Using a pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 tbsp unsalted butter.
2. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
3. Add trimmed, chopped chicken breasts, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. 4. Sauté, stirring occasionally until chicken is golden on all sides (5 mins).
5. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
6. Add the hot chicken broth, then stir in the rice.
7. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the centre of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
8. Turn off the heat, remove garlic head and quickly stir in remaining 2 tbsp butter until fully incorporated.
9. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Garnish with more fresh parsley to serve.