We had some leftover risotto from a previous meal and decided to use it up in this dish. We won’t give you the full recipe for risotto here because it’s very long and, when written out, comes to appear a lot more difficult than it actually is. So we recommend either using leftover risotto of your own (any flavour would probably work), or seeking out a general risotto recipe and adding similar flavours to what we used – i.e. primarily chicken stock, Parmesan cheese and a sprinkling of frozen green peas.
For this dish we used about 1 cup of cooked risotto, mixed well with an egg, and about 8 or 9 de-boned chicken thighs with the skin left on. We placed a small amount of risotto in each chicken thigh, rolled them up, and seasoned them with salt and pepper. We then placed them in a greased baking dish and cooked them at 170C for about 45 to 50 minutes. The skin was then crisped up under the grill. We served this with some of the juices from the baking dish and steamed veges.