Put Down that Spoon!

Historically, a good risotto is inseparable from a forearm workout. Anyone who has made it knows the regimen. Small amounts of broth are added to the pan while a wooden spoon orbits about, coaxing starch out of the rice, giving risotto its unmistakable texture. I find the process therapeutic. It's also one of the few culinary activities that one can perform while having a genuine conversation with guests. I contrast this to most other chit-chat that happens during food prep, such as chopping vegetables, in which I usually pay more attention to the paring knife than the parlance (don't anyone act shocked--I don't want to loose a finger anymore than you want me to bleed all over your food).

This is all to say, though, that a recent issue of Cooks Illustrated featured an "Almost Hands-Free Risotto" recipe and I figured I'd give it a try. I was presently surprised; the risotto had a creamy texture and the rice was nice and firm. So if you wanna give your forearms a rest, give it a metaphorical whirl. Actual whirling is not encouraged--that's the whole point.

Chicken Risotto with Herbs

Ingredients

5 cups low-sodium chicken broth

2 cups water

1 tablespoon 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 garlic press (about 1 teaspoon)

2 cups Arborio rice

1 cup dry white wine

2 ounces grated Parmesan cheese (about 1 cup)

1 teaspoon juice from 1 lemon

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh chives

Ground black pepper

Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes. Transfer chicken to large plate and keep liquid just below a simmer. 

Add 2 tablespoons butter to now empty Dutch oven set over medium heat. When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.

Add ¾ cup hot broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand for 5 minutes.

Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. Season with salt and pepper to taste. If desired, add up to ½ cup additional broth to loosen texture of risotto.