Risotto - with Chicken & Herbs ATK

By mariannefeldman

step by step photos:
http://www.onlinecookingschool.com/school/courses/risotto-polenta-and-italian-beans/topics/875?page_id=2765

Ingredients

• Ingredients
• 5Cups5 Cups low-sodium chicken broth *
• 2Cups2 Cups water
• 1Tablespoon1 Tablespoon olive oil
• 22 bone-in, skin-on chicken breast halves
• 4Tablespoons4 Tablespoons unsalted butter
• 1Large1 Large onion
• table salt
• 1Large1 Large garlic clove
• 2Cups2 Cups Arborio rice
• 1Cup1 Cup dry white wine
• 2Ounces2 Ounces Parmesan cheese * *
• 11 lemon
• 2Tablespoons2 Tablespoons chopped fresh parsley leaves
• 2Tablespoons2 Tablespoons chopped fresh chives
• ground black pepper

Preparation

Step 1

America's Test Kitchen Cooking School Risotto, Polenta, and Italian Beans

Almost Hands-Free Risotto with Chicken and Herbs
Instructions

Prepare Ingredients
1. Peel and finely chop 1 large onion. You should have about 1 1/2 cups.
2. Peel and mince 1 garlic clove. You should have about 1 teaspoon.
3. Grate 2 ounces Parmesan cheese. You should have about 1 cup.
4. Juice lemon to yield 1 teaspoon juice.
5. Chop parsley to yield 2 tablespoons.
6. Chop chives to yield 2 tablespoons.
Bring Broth to Simmer and Prepare Chicken
7. Bring 5 cups chicken broth and 2 cups water to boil in large saucepan over high heat.
8. Cut 2 bone-in chicken breasts in half crosswise.
9. Reduce heat to medium-low to maintain gentle simmer.
Cook Chicken
10. Heat 1 tablespoon olive oil in large Dutch oven over medium heat until just starting to smoke.
11. Pat chicken dry with paper towels. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes.
12. Flip chicken and cook second side until lightly browned, about 2 minutes.
13. Transfer chicken to saucepan of simmering broth. (Do not wash Dutch oven.) Cook chicken until instant-read thermometer registers 165 degrees, 10 to 15 minutes.
14. Transfer chicken to large plate.
Sauté Aromatics and Rice
15. Add 2 tablespoons butter to Dutch oven set over medium heat.
16. When butter has melted, add onion and 3/4 teaspoon salt.
17. Cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes.
18. Add garlic and stir until fragrant, about 30 seconds.
19. Add 2 cups Arborio rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add Wine and Simmer
20. Add 1 cup 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.
Total Time: 1 hour, 30 minutes
Preparation Time: 15 minutes
Active Cooking Time: 1 hour
Yield: 6 servings
Make Ahead: Serve immediately
Difficulty: Easy


Tools

Cutting board
Chef’s knife
Rasp grater
Traditional saucepan (large)
Tongs
Instant-read thermometer
Dutch oven *
Timer * *
Ladle
Wooden spoon
Liquid measuring cup
Measuring spoons
Dry measuring cups
Paper towels

* A heavy-bottomed Dutch oven conducts heat evenly and steadily, which is important for evenly cooked risotto, and a tight-fitting lid traps heat and moisture inside the pot.
* * This unconventional cooking method for risotto leaves you free to do other tasks in the kitchen as the rice cooks, but it does require careful timing. We recommend that you use a timer when simmering the rice to ensure that the rice does not wind up soft and overcooked.