Steps

1. Heat onion (minced) 1-2 tbsp in a pan with olive oil or butter until fragrant.
   🕒 03:22
2. Add rice 120g and mixed grains 30g to the pan with the sautéed onion and stir to combine.
   🕒 03:54
3. Add a small amount of white wine and cook until the alcohol evaporates.
   🕒 04:07
4. Gradually add broth while stirring occasionally and cook the rice for about 12 minutes. (Key Tip!) Avoid over-stirring at the beginning to prevent a sticky risotto; stir lightly initially.
   🕒 04:24
5. Cut half of the chicken breast into slightly smaller than bite-sized pieces and season with a pinch of salt.
   🕒 04:53
6. Add the cut chicken breast to the risotto while it's cooking and mix in as an ingredient.
   🕒 05:12
7. Cut chicken thigh 1 piece into slightly smaller than bite-sized pieces, season with salt and pepper to taste.
   🕒 06:07
8. Lightly coat the chicken thigh with all-purpose flour, shaking off any excess.
   🕒 06:14
9. In a separate pan, heat olive oil and cook the chicken thigh until crispy. (Key Tip!) Coating with flour ensures a crispy texture that will thicken with butter later.
   🕒 06:19
10. Once the chicken thigh is cooked, remove from heat, add Marsala wine to the pan, and reduce to create a sauce for the risotto. You can also add your preferred meat extract (like demi-glace).
    🕒 06:44
11. Season the cooked risotto with salt and pepper to taste, then finish by adding butter and olive oil.
    🕒 08:31
12. Vigorously stir the risotto to incorporate air, creating a creamy texture (mantecare).
    🕒 08:48
13. Gently warm the prepared Marsala wine sauce with a small amount of butter.
    🕒 08:57
14. Add chopped chives to the risotto for added fragrance.
    🕒 09:03
15. Serve the risotto in a bowl, top with the warmed Marsala wine sauce and seared chicken thigh, and garnish with your favorite herbs.
    🕒 09:10