Almost Hands Free Risotto With Chicken And Herbs |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cook's Illustrated, May/June 2010 Issue. Ingredients:
5 cups low-sodium chicken broth |
2 cups arborio rice |
2 cups water |
1 tbs olive oil |
2 bone-in, skin-on chicken breast halves (about 12 oz each), each cut in half crosswise |
4 tbs unsalted butter |
1 large onion, chopped fine (about 1 1/2 cups) |
salt |
1 medium garlic clove, minced or pressed through garlic press (about 1 tsp) |
2 cups dry white wine |
2 oz grated parmesan cheese (about 1 cup) |
1 tsp juice from 1 lemon |
2 tbs chopped fresh parsley leaves |
2 tbs chopped fresh chives |
ground black pepper |
Directions:
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat olive oil in large Dutch oven over medium heat until starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4-6 minutes.
3. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10-15 minutes. Transfer to large plat.
4. Add 2 tbs butter to Dutch oven, set over medium heat. When butter has melted, add onion 3/4 tsp salt; cook, stirring frequently, until onion is softened but not browned, 4-7 minutes.
5. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook stirring frequently, until grains are translucent around edges, about 3 minutes.
6. Add wine and cook, stirring constantly, until fully absorbed, 2-3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16-19 minutes, stirring twice during cooking.
7. Add 3/4 cup hot broth mixture to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, let stand for 5 minutes.
8. Meanwhile, remove and discard chicken skin and bones, and shred meat into bite size pieces. Gently stir shredded chicken, remaining 2 tbs butter, lemon juice, parsley, and chives into risotto. Season with salt and pepper to taste. If desired, add up to 1/2 cup remaining hot broth mixture to loosen texture of risotto. Serve immediately.
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