Almost Hands-Free Saffron Risotto with Chicken and Peas

Name: Almost Hands-Free Saffron Risotto with Chicken and Peas
Yield: Serves 6 as a side dish
Cuisine: Italian
Ingredients: 5 cups, low-sodium chicken broth; 1/4 teaspoon, saffron threads; 1 1/2 cups, water; 1 tablespoon, extra-virgin olive oil; 2 , bone-in, skin-on chicken breast halves (about 12 ounces each), each cut in half crosswise; 4 tablespoons, unsalted butter; 1 large, onion, chopped fine (about 1 1/2 cups); , Table salt; 1 large, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 2 cups, Arborio rice; 1 cup, dry white wine; 2 ounces, grated Parmesan cheese (about 1 cup); 3/4 cup, frozen peas; 1 teaspoon, juice from 1 lemon; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh chives; , Ground black pepper

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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.

SERVES6 as a side dish

TIME1½ hours

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 b...

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