Emulsifier Free Classic Chicken Risotto
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 2 tbsp olive oil, divided
- 5 cups low-sodium chicken broth
- 1 cup water
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 2 tbsp unsalted butter
- ½ cup parmesan cheese, finely grated
For serving
- 2 tbsp fresh parsley, chopped (optional)
- parmesan cheese, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pot. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest while you begin the risotto.
- 2
Combine the chicken broth and water in a medium saucepan over medium heat until steaming and just below a simmer, then reduce the heat to low to keep warm.
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