Roast chicken risotto with chicken crackling Recipe

Preheat the oven to 400°F (200°C). Season the chicken with salt and pepper, then place it on a roasting pan and drizzle with olive oil. Roast for 1 hour, or until the chicken is cooked through and the skin is crispy.

While the chicken is roasting, heat some olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.

Add the Arborio rice to the pot and stir to coat it in the oil. Cook for a few minutes, until the rice is translucent.

Pour in the white wine and let it cook until it has been absorbed by the rice.

Begin adding the chicken broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding more.

Continue adding the broth and stirring until the rice is cooked al dente, about 20-25 minutes.

Remove the chicken from the oven and let it rest for a few minutes. Then, separate the skin from the meat and cut into small pieces to make the crackling.

Once the risotto is cooked, stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.

Serve the risotto in bowls, topped with the roast chicken and chicken crackling.