Chicken rice risotto with ginger-scallion gremolata

Method

1. Put the stock, the poaching portion of the ginger (sliced) and the poaching portion of the spring onions (halved) in a 18 cm pot and bring to the boil over medium-high heat. Add the chicken thighs; when it bubbles again, lower to low heat so the surface barely trembles and poach for 15 min, until the thickest part reaches 75 °C. Lift out the chicken, remove the ginger and spring onions and keep the stock warm on the lowest heat.

   Add in this stepChicken stock (unsalted or low-salt) 1,000 mlFresh ginger 12 gSpring onions 0.9Boneless, skin-on chicken thighs 300 g

   medium-high heat→low heat

2. Gremolata: finely grate the gremolata portion of the ginger, finely chop the remaining spring onions and the chilli, chop the coriander stems and leaves and put everything in a dry heatproof bowl; finely grate in the lime zest. Heat the oil in a small pan over medium heat for 1 min to about 170 °C (a piece of spring onion sizzles at once), pour it slowly over, then stir in the lime juice and the salt for this step. It splutters, so keep your face back.

   Add in this stepFresh ginger 20 gSpring onions 2⅛Red chilli 1Fresh coriander (cilantro) to tasteLime ½Neutral oil 1½ tbspSalt ⅛ tsp

   medium heat

3. Melt part of the butter in a wide 24 cm pan, add the finely chopped shallots, garlic and the risotto portion of the ginger and soften over medium-low heat for 3 min without colouring. Add the rice and stir for 2 min until the grains turn translucent at the edges, then pour in the wine and stir until the smell of alcohol has gone. Do not rinse the rice.

   Add in this stepButter 10 gShallots 1Garlic cloves 2Fresh ginger 8 gRisotto rice (arborio or carnaroli) 150 gDry white wine 60 ml

   medium-low heat

4. Add the hot stock one ladle at a time, stirring often over medium heat and adding the next ladle when the last is almost absorbed. Cook like this for 18 min, until the rice is tender with a slight bite in the centre, and season with the salt for this step. It is fine to have stock left; if you run out, use hot water.

   Add in this stepSalt 0.4 tsp

   medium heat

5. Take the pan off the heat, add the remaining butter and the grated Parmesan and beat vigorously for 1 minute until creamy. It should flow slowly like a wave when you tilt the pan (all'onda). Cover and leave for 1 minute.

   Add in this stepButter 15 gParmigiano Reggiano 30 g

6. Pat the poached chicken dry and sear it skin side down in a hot dry pan over medium-high heat for 3 min until crisp, then slice 1 cm thick. Spoon the risotto onto plates, top with the chicken and a generous spoonful of gremolata, add a few drops of sesame oil and serve at once.

   Add in this stepToasted sesame oil 1 tsp

   medium-high heat