Pinot Noir Risotto With Rosemary Chicken

Ingredients

• 2 (14 1/2-ounce) cans chicken broth
• 1 (750-milliliter) bottle Pinot Noir
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 ½ teaspoons pepper, divided
• 1 ½ teaspoons salt, divided
• Garnish: fresh rosemary sprigs
• + 8 more ingredients
• • 6 skinned and boned chicken breast halves
  • 4 garlic cloves, minced
  • 1 celery stalk, chopped
  • 2 leeks, cut into 2-inch strips
  • 1 carrot, chopped
  • 2 large shallots, chopped
  • ¼ cup butter or margarine, divided
  • 1 ½ cups uncooked Arborio rice

Heat wine and broth in a large saucepan over medium-high heat. Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mix...

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