Balsamic Rosemary Chicken Risotto

1. If preparing ahead of time, marinate the chicken in ⅙ cup of balsamic vinegar overnight, otherwise proceed with 2nd step.
2. In a small saucepan, warm chicken stock on low heat. Cover with lid until needed.
3. In a large pan, warm 1 tbsp olive oil over medium heat.
4. Add chicken and cook on medium-high heat until all sides are opaque (add ⅙ cup balsamic vinegar if chicken was not marinated).  Remove chicken and juices to a bowl.
5. In the same pan, add the rest of the olive oil, leeks and garlic. Saute over medium heat until garlic becomes fragrant, then remove and discard the cloves. Add the diced zucchini and mushrooms and cook over a medium heat until tender.
6. Push vegetables to the side and add in the rice, coating it in the oil and pan juices, then pour in the white wine and remaining ⅙ cup balsamic vinegar. Cook over medium heat until most of the liquid has evaporated.
7. Begin adding the warmed chicken stock, one ladle at a time.
8. Reduce heat to low/medium setting and stir frequently, letting the stock gradually absorb into the rice.
9. Add more stock when the previous batch has almost dried out and keep going until the rice is fully cooked (soft) or the stock runs out. Note: Add the chicken and its juices into the rice when chicken stock is about half-used, so it can finish cooking with the rice.
10. Season with rosemary, salt and pepper.
11. Stir in butter when dish is finished, if desired.

Suggested pairings:

Serve with freshly grated Parmesan cheese, minced chives (green parts only) or a sprig of rosemary or parsley. Don’t forget the wine!