Broiled Chicken with Parmesan Risotto

4 boneless chicken breasts, skin on
1 tsp of salt
1 tsp of fresh ground black pepper
1 tsp of dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 Tbs of fresh rosemary
3 Tbls of extra virgin olive oil
2 shallots, finely chopped
2 cloves of garlic, chopped
1 cup of Arborio rice
1/2 cup of dry white wine
6 cups of chicken broth
4 Tbls of butter
1 cup of fresh grated Parmesan cheese
1/2 cup of fresh flat leaf Italian parsley

PREPARATION
Prepare the chicken for the broiler.
Season the chicken on both sides with the salt, pepper, oregano, basil, thyme and rosemary.
Place the chicken on top of a broiling pan skin side down.
In a medium size pan, heat the broth to a simmer.
In a larger pot saute the shallots and garlic over medium heat in the olive oil for 2 to 3 minutes.
Add the rice and stir until the rice is slightly browned.
Stir in the wine until it is absorbed by the rice.
Add the 1 cup of broth and stir until all the broth is absorbed.
Repeat above until all the broth is used,
Turn on the broiler to low and broil the chicken around 6 inches away from the flame for about 5 minutes.
Turn the chicken skin side up and broil another 4 to 5 minutes.
Finish the risotto by stirring in the butter, parmesan cheese and parsley.
Separate the risotto onto 4 plates and shave some extra parmesan on top.
Top with a chicken breast and your ready to serve.