Almost Hands-Free Saffron Risotto with Chicken and Peas
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Appears in Cook's Illustrated May/June 2010
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...