Almost Hands-Free Risotto with Chicken and Herbs
For a simplified risotto recipe, we swapped our saucepan for a thick, heavy-bottomed Dutch oven that trapped and distributed heat evenly and ensured our risotto cooked evenly. We seared bone-in chicken breasts and then poached them in the broth before adding it in two intervals to the rice, stirring only occasionally. And to make sure the bottom of our risotto didn’t cook more quickly than the top, we stirred the pot for just a few minutes and turned off the heat. The rice turned perfectly al dente from the heat retained in the pot, giving us a foolproof risotto recipe.
Introducing Farro Risotto
by Steve Dunn
Risotto has been a staple in American restaurants and home kitchens for years, but farrotto has only recently gained a footing stateside. As the name suggests, it’s a twist on the classic Italian rice-based dish, made with farro, an ancient form of wheat that’s been grown in Italy for centuries and that boasts a nutty flavor and a tender chew. Using this whole grain instead of rice yields a more robust dish that still cooks relatively quickly and functions well as a blank slate for any type of flavor addition—from cheese and herbs to meats and vegetables.