Ingredients: |
Ingredients: 5 cups low-sodium chicken broth
2 cups water
1 tbsp olive oil
2 bone-in, skin-on chicken breast halves (about 12 oz each) cut in half cross wise
4 tbsp unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
Kosher salt
1 medium garlic clove pressed through garlic press (about 1 tsp)
2 cups Arborio rice
1 cup dry white wine
2 oz grated Parmesan cheese (about 1 cup )
1 tsp fresh lemon juice
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh chives
Ground black pepper
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Directions: |
Directions:Bring broth and water to boil in large saucepan or small Dutch oven over high heat. Reduce heat to medium-low to maintain gentle simmer.
Heat olive oil in large Dutch oven (prefer cast iron) over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. 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 165ºF, 10-15 minutes. Transfer to large plate to cool.
Add 2 tbsp butter to now-empty Dutch oven set over medium heat. When butter has melted, add chopped onion and 3/4 tsp salt; cook stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover an simmer until almost all liquid has been absorbed an rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
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 put from heat, cover, and let stand for 5 minutes.
Meanwhile, remove and discard chicken skin and bones and shred meat into bite size pieces. Gently stir shredded chicken, remaining 2 tbsp 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. |
This recipe for Risotto (Almost Hands-Free) with Chicken and Herbs is from