Cooking Steps

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add ¼ cup olive oil and 2 tablespoon unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots, and 1 teaspoon salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 teaspoon salt, and ¼ teaspoon black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 tablespoon butter until fully incorporated. Finally, stir in chopped parsley and ½ cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.