Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives
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...