Almost Hands Free Risotto With Parmesan And Herbs Americas Test Kitchen Recipes

ALMOST HANDS-FREE RISOTTO WITH PARMESAN AND HERBS AMERICA'S TEST KITCHEN

Steps:

• 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. 2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 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. 3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture 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 19 minutes, stirring twice during cooking. 4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.

ALMOST HANDS-FREE RISOTTO WITH PARMESAN AND HERBS

Steps:

• We started cooking our risotto in a Dutch oven and covered it as soon as we added our liquid. Then, to ensure the bottom didn't cook more quickly than the top, we stirred the pot for just a few minutes and turned off the heat. Without sitting over a direct flame, the rice turned perfectly al dente just from the heat retained in the pot. After a short, covered, off-heat rest, the sauce was perfectly creamy and the rice was thickened, velvety, and just barely chewy. We finished the dish by stirring in butter, herbs, and a squeeze of lemon juice. We were also pleased to find that this technique lent itself to a few heartier variations with chicken, where the seared-then-broth-poached meat boosted the dish's savory flavor. ____________ Bring broth and water to boil in large sauce-pan over high heat. Reduce heat to medium-low to maintain gentle simmer. Heat 2 tablespoons butter in large Dutch oven 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 7 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 mixture 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 19 minutes, stirring twice during cooking. Add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to 1/2 cup remaining broth mixture to loosen texture of risotto. Serve immediately.

ALMOST HANDS-FREE RISOTTO WITH CHICKEN AND HERBS

Steps:

• Sauté Aromatics and Rice 15. Add 2 T butter to Dutch oven set over medium heat. 16. When butter has melted, add onion and 3/4 t. salt. 17. Cook, stirring frequently, until onion is softened but not browned, 4-5 minutes. 18. Add garlic, stir until fragrant, about 30 seconds. 19. Add 2 c. Arborio rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add Wine and Simmer 20. Add 1 c. white wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Add Broth 21. Stir 5 cups warm broth mixture into rice. 22. 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. 23. Add 3/4 cup warm broth mixture to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. 24. Stir in Parmesan. 25. Remove pot from heat, cover, and let stand for 5 minutes. Shred Chicken 26. Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Finish and Serve 27. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. 28. Season with salt and pepper to taste. 29. If desired, add up to 1/2 cup additional broth mixture to loosen texture of risotto. Serve immediately. * Homemade chicken broth will yield the best-tasting risotto, but store-bought broth will work well, too. Be sure to use a low-sodium broth, which allows you to control the saltiness of the risotto. Swanson is the test kitchen's favorite commercial low-sodium chicken broth. * * Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called.