Chicken with Parmesan Risotto
By America's Test KitchenPublished on February 4, 2008
Yield
Serves 4
Ingredients
3 ½ cups low-sodium chicken broth, plus more as needed3 cups water 4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmedSalt and ground black pepper 1 tablespoon olive oil 4 tablespoons (½ stick) unsalted butter 1 medium onion, minced2 cups Arborio rice (or Carnaroli)1 cup dry white wine 2 ounces grated Parmesan cheese (about 1 cup)2 tablespoons minced fresh parsley leaves
Before You Begin
Don’t worry if you have broth left over once the rice is finished cooking; each brand of rice cooks differently, and we prefer to err on the side of slightly too much broth rather than too little. If you do use all the broth and the rice still has not finished cooking, add hot water. Garnish with shaved Parmesan cheese, if desired.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.
- Transfer the chicken, skin side up, to a baking dish and bake until the thickest part of the breast registers 160 to 165 degrees on instant-read thermometer, 18 to 20 minutes. Tent loosely with foil and let rest until ready to serve.
- While the chicken bakes, pour off any fat in the Dutch oven, add the butter, onion, and 1/2 teaspoon salt, and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
- Add the wine and cook, stirring frequently and scraping up any browned bits, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and simmer over medium-low heat, stirring infrequently (about every 3 minutes), until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
- Continue to cook, stirring frequently and adding more broth, 1/2 cup at a time, every 3 to 4 minutes as needed to keep the pan bottom from drying out, until the grains of rice are cooked through but still somewhat firm in the center, 8 to 10 minutes. Off the heat, stir in the Parmesan cheese, season with salt and pepper to taste, and cover until ready to serve.
- Meanwhile, remove the chicken from the bones and carve into 1/2-inch slices; discard the bones. Add additional warm broth as needed to loosen the risotto. Portion the risotto into warmed shallow bowls, shingle the sliced chicken over the top, and sprinkle with the parsley. Serve.
Yield
Serves 4Ingredients
3 ½ cups low-sodium chicken broth, plus more as needed
3 cups water
4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmed
Salt and ground black pepper
1 tablespoon olive oil
4 tablespoons (½ stick) unsalted butter
1 medium onion, minced
2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
3 ½ cups low-sodium chicken broth, plus more as needed
3 cups water
4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmed
Salt and ground black pepper
1 tablespoon olive oil
4 tablespoons (½ stick) unsalted butter
1 medium onion, minced
2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
3 ½ cups low-sodium chicken broth, plus more as needed
3 cups water
4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmed
Salt and ground black pepper
1 tablespoon olive oil
4 tablespoons (½ stick) unsalted butter
1 medium onion, minced
2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leaves
Test Kitchen Techniques
Before You Begin
Don’t worry if you have broth left over once the rice is finished cooking; each brand of rice cooks differently, and we prefer to err on the side of slightly too much broth rather than too little. If you do use all the broth and the rice still has not finished cooking, add hot water. Garnish with shaved Parmesan cheese, if desired.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.
- Transfer the chicken, skin side up, to a baking dish and bake until the thickest part of the breast registers 160 to 165 degrees on instant-read thermometer, 18 to 20 minutes. Tent loosely with foil and let rest until ready to serve.
- While the chicken bakes, pour off any fat in the Dutch oven, add the butter, onion, and 1/2 teaspoon salt, and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
- Add the wine and cook, stirring frequently and scraping up any browned bits, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and simmer over medium-low heat, stirring infrequently (about every 3 minutes), until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
- Continue to cook, stirring frequently and adding more broth, 1/2 cup at a time, every 3 to 4 minutes as needed to keep the pan bottom from drying out, until the grains of rice are cooked through but still somewhat firm in the center, 8 to 10 minutes. Off the heat, stir in the Parmesan cheese, season with salt and pepper to taste, and cover until ready to serve.
- Meanwhile, remove the chicken from the bones and carve into 1/2-inch slices; discard the bones. Add additional warm broth as needed to loosen the risotto. Portion the risotto into warmed shallow bowls, shingle the sliced chicken over the top, and sprinkle with the parsley. Serve.
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