Traditional Rice & Chicken

Name: Traditional Rice & Chicken
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1 cup onion cut in 1-inch chunks; 1 cup carrot cut in 1-inch chunks; 1 cup celery cut in 1-inch chunks; 2 plump garlic cloves, peeled; 1/3 cup extra-virgin olive oil; 1 tablespoon kosher salt; 1 fresh bay leaf; 1 cup dry white wine; 5 cups hot chicken or turkey stock, plus more if needed; 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano; 2 tablespoons butter, cut in pieces; 3 tablespoons chopped fresh Italian parsley; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A food processor; a heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

December 9, 2011

This venerable Lombard specialty belies its literal name. Pitocchi (taken from the Greek word for “poor”) were beggars who roamed the Padana lowlands during the seventeenth and eighteenth centuries seeking sustenance; presumably a plain rice dish was what they got. Though simple to prepare, today’s riso alla pitocca is far from meager. Quite the contrary, it is rich in flavor from the pestata base and loaded with succulent chicken chunks.

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