Preparation

Marinating the Chicken

Begin by marinating the chicken thighs. In a large bowl, combine the soy sauce, vinegar, minced garlic, and black pepper to taste. Add the chicken thighs to this mixture, ensuring they are well-coated. Let the chicken marinate in the refrigerator for at least 30 minutes while you prepare the other ingredients.

Preparing the Chicken Broth

In a pot, heat the chicken broth over medium heat. Add the bay leaves and let the broth simmer gently. This will be used to cook the risotto and should be kept at a low simmer throughout the cooking process.

Cooking Process

Sautéing the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the marinated chicken thighs and cook until they are browned on all sides but not fully cooked through. Remove the chicken and set it aside.

Cooking the Risotto

In the same skillet, add a bit more olive oil if necessary, and then add the Arborio rice. Stir continuously for 2-3 minutes, allowing the rice to lightly toast. Pour in the white wine, and stir until the wine is almost completely absorbed by the rice. Begin adding the hot chicken broth one ladle at a time, stirring frequently. Wait until the broth is almost fully absorbed before adding the next ladle of broth. Repeat this process, which typically takes about 18-20 minutes, or until the Arborio rice is tender and creamy.

Incorporating the Chicken and Truffle

With the final ladle of broth, return the pre-cooked chicken thighs to the skillet. Stir them into the risotto, allowing them to finish cooking as the rice absorbs the last of the broth. Turn off the heat, and stir in the butter,