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Instructions Checklist
  • Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tablespoons of the EVOO and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.

  • In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.

  • In a large skillet, heat the remaining EVOO, 2 turns of the pan, over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 minute. Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.

  • Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.

  • Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.

  • Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken.