Pasta Grannies' chicken stew risotto recipe

Ingredients

• 4 tbsp olive oil
• 1.8 kg (4 lb) free-range chicken, jointed into 10 pieces, or 2 hen pheasants
• 1 tbsp rosemary needles
• 1 red onion, diced
• 1 bay leaf
• 1 tsp salt
• 150 ml red wine
• 400 g passata
• 360 g Carnaroli rice
• 1 pan of simmering water, as needed
• 75 g grated Parmigiano Reggiano (or as much as you like)