eatcakefordinner.blogspot.com
adapted from: America's Test Kitchen
5 c. low-sodium chicken broth
2 c. water
1 Tbl. olive oil
2 (12 oz.) bone in, skin-on chicken breasts,
cut in half crosswise
4 Tbl. unsalted butter
1 large onion, minced (about 1 1/2 cups)
salt
1 large garlic clove, minced
2 c. Arborio rice
1 c. dry white wine (I used chicken broth)
1 c. Parmesan cheese, grated
2 Tbl. fresh parsley, chopped
2 Tbl. fresh chives, chopped (I didn't add)
1 tsp. fresh lemon juice (I didn't add)
pepper
1. Bring the broth and water to a boil in a large saucepan over high heat. Reduce the heat to medium-low to maintain a gentle simmer.
2. Heat the olive oil in a large Dutch oven over medium heat until just starting to smoke. Add the chicken, skin side down, and cook without moving until golden brown, 4-6 minutes. Flip the chicken and cook the second side until lightly browned, about 2 minutes. Transfer the chicken to the saucepan of simmering broth and water and cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes. Transfer to a large plate.
3. Add 2 Tbl. butter to Dutch oven and cook over medium heat. When the butter has melted, add the onion and 3/4 tsp. salt. Cook, stirring frequently, until the onion is softened but not browned, 4-7 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
4. Add the wine and cook, stirring constantly, until fully absorbed, 2-3 minutes. Stir 5 cups of the hot broth mixture into the rice. Reduce the heat to medium-low, cover, and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.
5. Add 3/4 cup more hot broth mixture, and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover, and let stand for 5 minutes.
6. Meanwhile, remove and discard the skin and bones from the chicken and shred the meat into bite-size pieces. Gently stir the shredded chicken, the remaining 2 Tbl. butter, and the parsley, chives, and lemon juice into the risotto. Season with salt and pepper, to taste. If desired, add up to 1/2 cup remaining broth mixture to loosen the texture of the risotto. Serve.