Risotto with Cherry Tomatoes and Chicken

For the risotto with cherry tomatoes and chicken, first bone the chicken. Clean and skin the breast pieces.

Clean the thighs with bones, fry them in oil until golden and then bake them in the oven for 2 hours at a low temperature.

Clean and chop the shallots and sauté them with a bay leaf in extra virgin olive oil until golden.

Add the rice and sauté lightly. Add the cherry tomatoes, previously chopped.

Cook the rice until al dente, repeatedly pouring chicken soup prepared from the bones.

At the end of the cooking time, remove from heat and stir the risotto with butter, Parmigiano and chopped basil until creamy.

In the meantime, serve the chicken breasts and thighs garnished.

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