Almost Hands-Free Risotto with Chicken and Herbs

Why this recipe works:

For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat evenly and ensured our risotto cooked evenly. We seared bone-in chicken breasts and then poached them in the broth before adding it in two intervals to the rice,… read more

For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat evenly and ensured our risotto cooked evenly. We seared bone-in chicken breasts and then poached them in the broth before adding it in two intervals to the rice, stirring only occasionally. And to make sure the bottom of our risotto didn’t cook more quickly than the top, we stirred the pot for just a few minutes and turned off the heat. The rice turned perfectly al dente from the heat retained in the pot, giving us a foolproof risotto recipe.

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Serves 6

Adding chicken breasts to the risotto turns a side dish into a main course. Be aware that the thinner ends of the chicken breasts may be fully cooked by the time the broth is added to the rice, with the thicker ends finishing about 5 minutes later. If you prefer a brothy risotto, add the extra broth in step 6.

Ingredients

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