Appears in Cook's Illustrated May/June 2010
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
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 b...