Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives

Name: Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives
Cuisine: Europe, Italian
Ingredients: 5 cups, low-sodium chicken broth; 1 1/2 cups, water; 1 tablespoon, extra-virgin olive oil; 2 , bone-in, skin-on chicken breast halves; 4 tablespoons, unsalted butter; 1 large, onion, chopped fine (about 1 1/2 cups); 1 medium, fennel bulb, cored and finely chopped (about 1 cup); , Table salt; 1 medium, garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 2 cups, Arborio rice; 1 cup, dry white wine; 2 ounces, grated Parmesan cheese (about 1 cup); 1/3 cup chopped, green olives; 1 teaspoon, juice from 1 lemon; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh chives; 1 teaspoon, finely grated lemon zest; , Ground black pepper; 2 tablespoons, finely chopped fennel fronds

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Poultry
Vegetables
Chicken
Rice
Free Issue

Appears in Cook's Illustrated May/June 2010

Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.

SERVES 6 as a side dish

TIME 1½ hours

Almost Hands-Free Lemon Risotto with Chicken, Fennel, and Green Olives

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