Riso alla Pitocca (Traditional Rice with Chicken) | La Cucina Grandinetti

Ingredients

• 1-1/2 pounds boneless, skinless chicken thighs
• 1 cup onion, cut in 1-inch pieces
• 1 cup carrot, cut in 1-inch pieces
• 1 cup celery , cut in 1-inch pieces
• 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 fresh Italian parsley, chopped
• 1/2 cup Grana Padano, or Parmigiano-Reggiano, grated