An easier Risotto
April 12, 2010 § Leave a comment
Almost hands-free risotto with Chicken and herbs
AmTestK May 2010
5 cups low-sodium chicken broth
2 cups water
2 bone-in chicken breasts (about .75 lbs) seared and finished in broth, or rotisserie chicken
4 tbl unsalted butter
1 large onion, chopped fine (1 1/2 cups)
1 medium garlic clove, minced or pressed
2 cups Arborio rice
1 cup dry white wine
1 cup (2 oz) grated parmesan
1 tsp lemon juice (1 lemon)
2 tbl chopped parsley
2 tbl chopped thyme
ground black pepper
1. Bring broth and water to boil in saucepan over high heat. Reduce heat to simmering.
2. Add 2 tbl butter to Dutch oven over medium heat. When melted add onion and 3/4 tsp salt, and cook until onion is softened but not browned (4-7 minutes).
3. Add garlic and thyme and stir until fragrant (30 seconds). Then add rice and cook, stirring frequently, until grains are translucent at edges (3 minutes).
4. Add wine and cook, stirring constantly, until fully absorbed (2-3 minutes).
5. Stir 5 cups hot broth mixture into rice. Reduce heat to med-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente (16-19 minutes), stirring twice during cooking.
6. Add 3/4 cup hot broth mixture to risotto and stir gently and constantly until risotto becomes creamy (3 minutes). Stir in Parmesan. Remove pot from heat, cover and let stand 5 minutes.
7. Meanwhile, remove chicken skin and bones and shred meat into bite-sized pieces.
8. Gently stir chicken, 2 tbl butter, lemon juice and parsley into risotto. Season with salt and pepper. (If needed, add up to 1/2 cup remaining hot broth mixture into risotto to loosen texture.)
9. Serve now!