Chicken:
4 boneless chicken breasts, skin intact
2 tablespoons olive oil
1 lemon, sliced thin
2 sprigs fresh rosemary
3 cloves garlic, sliced
Kosher salt and freshly ground pepper

Risotto:
1/4 cup plus 2 tablespoons olive oil
1 small leek, white part only, chopped and washed
1/2 small white onion, minced
1/2 small red onion, minced
1 cup Arborio rice
1/2 cup Simi Alexander Valley Cabernet Sauvignon
3 to 4 cups chicken stock, warm
1 small leeks, white part only, halved and cut into 1/2-inch dice
1/2 small red onion, cut into 1/2-inch dice
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Make the chicken: Combine the chicken, olive oil, lemon, rosemary and garlic in a self-sealing bag. Refrigerate for 3 hours.

Preheat a charcoal grill to medium-high heat.

Make the risotto: While the grill is heating, heat 1/4 cup of the olive oil in a large saucepan over medium-high heat. Add the chopped leek, white onion, and minced red onion. Cook for 3 to 4 minutes until tender. Add the rice and cook for 1 to 2 minutes until opaque. Add the wine and cook, stirring continuously, for 2 to 3 minutes until fully absorbed. Continue cooking, adding stock 1/2 cup at a time and stirring frequently, for 15 to 20 minutes, until the rice is al dente, or tender to the bite.

While the rice is cooking, season the chicken with salt and pepper and place on the grill over direct heat. Cook for 5 to 6 minutes until lightly browned. Turn and set over indirect heat. Cover and cook for 6 to 7 minutes, depending on size, until cooked through. Transfer to a plate.

Heat a small sauté pan over medium heat. Add the remaining 2 tablespoons olive oil, diced leek and diced red onion. Cook for 2 to 3 minutes until tender. Be careful not to let the onions brown. Season to taste with salt and pepper.

Add the Parmigiano and butter to the risotto and stir until melted. Season to taste with salt and pepper. Divide among four plates. Arrange a chicken breast next to the risotto and a place a spoonful of the leek mixture over the top of the chicken. Serve immediately.