pretty by the bay

I’m usually wary of recipes that promise huge shortcuts in traditionally labor-intensive dishes. Usually, such dishes are labor intensive because they need a little extra time and effort to  become something spectacular. Risotto is a prime example of this; you stir and stir and stir to release starch and give the dish its trademark creamy consistency. I’ve made traditional risotto recipes in the past and didn’t really mind the long cooking and stirring process, but admittedly, the time commitment prevents me from making it on a regular basis.

Therefore, I was quite intrigued with a recent Cook’s Illustrated article promising an Almost Hands-Free Risotto. The article suggested we can avoid constant stirring by cooking the rice in a covered, heavy-bottomed Dutch oven to ensure slow, even heat. You stir for a few minutes in the beginning and a few more minutes at the end, but the rest of the process is similar to cooking any old rice: you let it simmer until the liquid is absorbed. I had my doubts, but the final product was just as creamy and tasty as any traditional risotto recipe.

I chose to flavor my risotto with chicken and herbs, though you could certainly leave out the meat for a nice vegetarian option. My only complaint – and this is a complaint I have with most risotto recipes – is that I felt the flavor of the wine was a bit strong for my tastes. I don’t know what it is about white wine; I love drinking it by the glass, but it seems too twangy and pungent when it reduces down in a recipe. I’ve used cheap wines, pricey wines, they’re all the same. Corey thought this had a nice wine flavor that wasn’t overpowering, so it’s probably just my weird taste buds. Regardless, this was perfect, easy comfort food that made our Sunday night a little more exciting – and there were tons of leftovers to make Monday lunch less dull than usual.

Easy Risotto with Chicken and Herbs

adapted from Cook’s Illustrated

serves 6 as a main course, more as a side dish

5 c chicken broth

2 c water

1 tbsp olive oil

2 bone-in, skin-on chicken breast halves (about 12 ounces each), each cut in half crosswise

4 tbsp unsalted butter

1 large onion, finely chopped

Salt and pepper

1 large clove garlic, minced

2 c Arborio rice

1 c dry white wine (suggested: sauvignon blanc)

2 oz grated parmesan cheese

1 tsp lemon juice

2 tbsp chopped parsley

2 tbsp chopped chives

Bring the broth and water to boil in large stock pot over high heat. Reduce to medium-low and keep liquid at a gentle simmer.

Meanwhile, heat olive oil in large Dutch oven over medium heat. Add the chicken, skin side down, and do not move until golden brown, 4 to 6 minutes. Turn pieces over and cook opposite side until lightly browned, about 2 minutes more. Add the chicken to the pot of simmering broth and simmer until fully cooked, about 10 to 15 minutes more. Transfer to a large plate and allow the broth to continue to simmer.

Add 2 tbsp of the butter to the Dutch oven used to cook the chicken, setting heat to medium. Add the onion and 3/4 tsp salt and cook, stirring frequently, until onion is soft, about 5 minutes. Add the garlic and cook for about a minute more, then add the rice. Stir until the rice is translucent around the edges, 3 to 4 minutes. Add the wine to the pan and stir constantly until all liquid is absorbed.

Add 5 cups of the warm broth, bring the mixture to a simmer and reduce heat to medium low. Cover and simmer until almost all of the broth has been absorbed and the rice is al dente, about 18 minutes. Stir twice during cooking.

Add an additional ¾ cup warm broth to the risotto, stirring gently until the rice gets creamy, 3 to 4 minutes. Add the parmesan, remove the pot from the heat and cover. Let the risotto stand for 5 minutes. Remove the skin and bones from the cooked chicken and shred or chop the meat into bite-sized pieces.

Uncover the pot and add the chicken, remaining butter, lemon juice, parsley, chives and salt and pepper to taste. If risotto seems too thick, add up to ½ c additional broth.