Ingredients

1½ pounds boneless , skinless chicken thighs
1 cup onion, cut in 1-inch chunks
1 cup carrot, cut in 1-inich chunks
1 cup celery , cut in 1-inch chinks
2 plump garlic cloves, peeled
⅓ 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

For finishing
2 tablespoons butter, cut in pieces
3 tablespoons fresh Italian parsley, chopped
½ cup Grana Padano, or Parmigiano-Reggiano, grated

Description

This Venerable Lombard Specialty Belies Its Literal Name. Pitocchi (taken From The Greek Word For "poor") Were Beggars Who Roamed The Padana Lowlands During The Seventeenth And Eighteenth Centuries Seeking Sustenance; Presumably A Plain Rice Dish Was What

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