Orange Balsamic Glazed Chicken Served Over Lemon Risotto

A few weeks ago, Sweet Harold watched the ever bubbly Rachel Ray make these two dishes.  Usually he'll say while watching Food Network, "That looks good" or "You should make that sometime."  Not this one.  He wanted it printed out RIGHT THEN and has hinted several times about having this one for dinner.
So I'm a little intimidated by risotto.  Have you seen Chef Ramsey scream at the poor souls on Hell's Kitchen because they can't cook risotto?  But then I realized that Chef Ramsey wouldn't be here for dinner and what better test subject than Sweet Harold, so why not give it a whirl.
I'm going to give you some great advice now.  Go to the grocery store and get the ingredients for this NOW.  Rachel Ray hit it out of the park with these two.  Enjoy!
Orange Balsamic Glazed Chicken2 T. extra virgin olive oil2 pounds boneless, skinless chicken thighs or breasts or any combination of light and dark meat   (chicken tenders were on sale, so that's what I went with for my experiment)salt and freshly ground black pepper1 t. poultry seasoning
2 - 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 chicken stock
2 scallions, whites and greens finely chopped
4 cups baby arugula

In a large pan, heat the extra-virgin olive oil over medium high to high heat.  Season the chicken liberally with salt, pepper and poultry seasoning.  When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary.  Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken.  Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze.  Add the scallions during the last minute of cooking time.  Serve over Lemon Risotto.

Lemon Risotto
1 quart chicken stock
2 cups water
1 T. extra virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 t. sugar
2 T. butter, cut into small pieces
1/2 cup grated pecorino cheese (I used parmesan)
2 T. slivered mint leaves
a handfull of basil leaves, shredded
salt and freshly ground black pepper

In a large pot, or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.  Add the onions and garlic to pan and saute to soften for 3 to 4 minutes.  Stir in the rice and add the zest of one lemon.  Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. 
Mix stock and water in a large pot and bring to an almost boil.  Add in the stock, a few ladles at a time, and stir for a minute after each addition.  This will give time for the starch to develop and the risotto to become super creamy.  Total cooking time will be about 18 - 20 minutes.  Keep adding the hot stock each time the pan starts to become dry around the edges.  While the rice cooks, peel and section the flesh of one lemon and finely chop.  Sprinkle with a 1/2 t. sugar.  When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs.  Season with salt and pepper, to taste.  Serve immediately.