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1
Trim any excess fat from chicken thighs, and cut them into 1-inch chunks.
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2
Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured paste or pestata.
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3
Pour the olive oil into a 3-4 quart saucepan, and set over med-high heat.
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4
Stir in the pestata, and season with 1 teaspoon salt.
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5
Cook for about 5 minutes, stirring often, until the pestata has dried and begins to stick to the bottom of the pan.
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6
Toss in the chicken, bay leaf, and remaining salt.
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7
Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes.
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8
Increase heat, pour in the wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost evaporated.
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9
Pour in the hot stock , stirring, then all the rice.
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10
Bring to a boil over high heat, cover, the pan, and reduce heat to keep the riso bubbling gently.
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11
Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy.
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12
Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated, then stir in the parsley and 1/2 cup grated cheese.
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13
Spoon the riso into warm pasta bowls and serve immediately, passing additional grated cheese at the table.
