ALMOST HANDS-FREE RISOTTO WITH CHICKEN AND HERBS

ALMOST HANDS-FREE RISOTTO WITH CHICKEN AND HERBS image

Yield 6 servings

Number Of Ingredients 32

Ingredients

5 c. low-sodium chicken broth *
2 c. water
1 T olive oil
2 bone-in, skin-on chicken breast halves
4 T unsalted butter
1 Large onion
table salt
1 Large garlic clove
2 c Arborio rice
1 c dry white wine
2 Ounces Parmesan cheese * *
1 lemon
2 T chopped fresh parsley leaves
2 T chopped fresh chives
ground black pepper
Prepare Ingredients
Peel and finely chop 1 large onion - about 1 1/2 cups.
Peel and mince 1 garlic clove - about 1 teaspoon.
Grate 2 ounces Parmesan cheese - about 1 cup.
Juice lemon to yield 1 teaspoon juice.
Chop parsley to yield 2 tablespoons.
Chop chives to yield 2 tablespoons.
Bring Broth to Simmer and Prepare Chicken
Bring 5 cups chicken broth and 2 cups water to boil in large saucepan over high heat.
Cut 2 bone-in chicken breasts in 1/2 crosswise.
Reduce heat to medium-low to maintain gentle simmer.
Cook Chicken
Heat 1 tablespoon olive oil in large Dutch oven over medium heat until just starting to smoke.
Pat chicken dry with paper towels. Add chicken, skin side down, and cook w/out moving until golden brown, 4-6 minutes.
Flip chicken and cook second side until lightly browned, about 2 minutes.
Transfer chicken to simmering broth. (Do not wash Dutch oven.) Cook chicken until instant-read thermometer registers 165º, 10-15 minutes.
Transfer chicken to large plate.

Steps:

Sauté Aromatics and Rice 15. Add 2 T butter to Dutch oven set over medium heat. 16. When butter has melted, add onion and 3/4 t. salt. 17. Cook, stirring frequently, until onion is softened but not browned, 4-5 minutes. 18. Add garlic, stir until fragrant, about 30 seconds. 19. Add 2 c. Arborio rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add Wine and Simmer 20. Add 1 c. white wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Add Broth 21. Stir 5 cups warm broth mixture into rice. 22. Reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking. 23. Add 3/4 cup warm broth mixture to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. 24. Stir in Parmesan. 25. Remove pot from heat, cover, and let stand for 5 minutes. Shred Chicken 26. Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Finish and Serve 27. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. 28. Season with salt and pepper to taste. 29. If desired, add up to 1/2 cup additional broth mixture to loosen texture of risotto. Serve immediately. * Homemade chicken broth will yield the best-tasting risotto, but store-bought broth will work well, too. Be sure to use a low-sodium broth, which allows you to control the saltiness of the risotto. Swanson is the test kitchen's favorite commercial low-sodium chicken broth. * * Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called.