Pat bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
Place the chicken thighs, skin-side down in a deep braiser or Dutch oven. Place the pan over medium heat then allow the chicken thighs to cook and the fat to render from the skin for 7-10 minutes or until golden brown.
Carefully flip over the thighs and cook for another 5 minutes. Remove from the pan and set aside.
In the same pan, add the onion, carrot and celery. Cook for 5 minutes or until soft and fragrant.
Add the garlic and thyme and cook for another 30 seconds. Pour in the tomatoes, wine and chicken stock.
Place the chicken thighs back into the sauce then cover with a lid. Place the chicken in an oven that has been preheated to 180ºC/350ºF.
Allow to cook for 45 minutes - 1 hour until the chicken is tender.
To make the risotto, In a large, deep skillet or pan, heat the olive oil.
Add the onion and cook for a few minutes until the onion is completely tender. Add the garlic and cook for another 30 seconds then add the rice.
Cook the rice for a minute, stirring to coat in the oil then pour in the white wine. Stir and allow to reduce.
Add the saffron to the hot chicken stock. Ladle the stock into the risotto, one ladle at a time, stirring regularly.
Once all the risotto has been absorbed and the rice is al dente (tender but firm), stir in the butter and Parmesan cheese.
Taste and adjust seasoning by adding salt and pepper.
Serve the risotto topped with the braised chicken thighs and sauce. Garnish with chopped parsley and serve.