4 tablespoons olive oil
30 grams butter
150 grams finely chopped pancetta
850 grams boneless skin off chicken thighs, trimmed and halved
sea salt and freshly ground black pepper
1 large onion, chopped finely
1 celery stick, chopped finely and leaves reserved for garnish
1 large leek, trimmed, halved lengthways and sliced
5 cloves garlic, crushed
2¼ cups Arborio rice
⅓ cup white wine
1 tablespoon finely chopped thyme leaves
7-8 cups good quality chicken stock
1 cup freshly grated Parmesan
35 grams butter
⅓ cup finely chopped parsley
100 grams Taleggio or other soft-rind cheese, sliced
Chicken: Heat the olive oil and butter in a large, wide sauté pan and add the pancetta. Cook for 2-3 minutes then add the chicken and cook a further 5 minutes, turning so that it is golden on all sides. Remove the chicken pieces and set aside.
Risotto: Add the onion, celery and leek to the pancetta and cook for 10 minutes over a medium heat. Add the garlic and cook for 2 minutes. Season with salt and pepper and add the rice. Cook for 3-4 minutes then add the wine and thyme.
Place the stock in a saucepan and heat gently. Once the rice has absorbed most of the wine add 2/3 cup of stock. Keep stirring, adding warm stock as it becomes absorbed, ensuring the rice never dries out. After 20 minutes add the chicken to the rice with the last of the stock and cook a further 5 minutes. The risotto should be a bit wet, with the rice cooked but not mushy. Remove from the heat and stir through the Parmesan, butter and parsley.
To serve: Ladle the risotto into shallow bowls. Scatter over chopped celery leaves and add a couple of slices of Taleggio. Serve with warm crusty rolls if desired.