Roast Chicken Risotto

One of the Masterchef contestants made this, and I thought it looked wonderful. If one knows each of the components well, i.e., roasting a chicken, making a creamy risotto as well as an intense chicken broth reduction, then the finished product will most likely be excellent given that the combination is so good. This is my best guess of how he put it together.

whole chicken

girolles

garlic

EVOO

S&P

parsley

preferred risotto rice

parmesan

chives

chervil

1. roast a chicken perfectly, so that skin is nicely browned and crispy
2. make chicken broth, set some aside for risotto as well as another amount to reduce to a syrupy glaze
3. make risotto in usual fashion, preferably using red onions and dry vermouth (versus white wine)
4. slice up chicken breasts and thighs into finger like portions, eschewing bone; make sure chicken includes skin
5. right before serving, saute girolles in some butter, EVOO, S&P, chopped garlic and parsley
6. to serve, put risotto in heated bowl, top with parmesan followed by the pieces of chicken and some girolles; drizzle reduced broth around edges of the risotto and sprinkle the plate with a mixture of chives and chervil, and some additional seasoning