Lemon Chicken Risotto
I always see on television chefs talking about how difficult risotto is to prepare, in particular a couple of the chefs on Hell's Kitchen seemed to really struggle with it. Honestly, I don't understand what the hype is in difficulty, and that may be a total NOOB statement. I'm certainly no risotto guru. Maybe my success with it is just dumb luck?
Regardless of my qualifications I will offer this advice: keep the heat up even though it seems like you're just cooking off the broth (you're not), and taste before adding more broth to see where you are.
About four bites into dinner Jen and I looked at each other and said, "Wow! This is really good!"
3 tsp oil
3/4 lbs boneless skinless chicken
1/2 tsp salt
1 9 oz pkg frozen artichokes (I used canned and it turned out fine, just rinse the brine off and drain well)
5 C chicken broth
1 small onion, chopped
2 garlic, minced
1 C Arborio rice
1 tsp grated lemon zest
2 T lemon juice
1/4 C chopped parsley
3 T grated Parmesan cheese
1/8 tsp black pepper
Heat 1 tsp oil in skillet over medium high. Sprinkle chicken with 1/4 tsp salt and cook until browned (no longer pink)/ Transfer to a cutting board, cool, cut into 1/2 inch pieces.
Return skillet to medium high heat. Add artichoke hearts and cook, stirring, until brown. Transfer to a bowl.
Bring the broth to a boil in a small saucepan. Reduce heat and keep at a simmer. Heat remaining 2 tsp oil in medium saucepan (I used my dutch oven for more surface area) over medium-high. Add onion and garlic and cook 2 minutes. Add rice and cook, stirring, until the outer shell turns translucent.
Add 1 cup of the hot broth and stir until it is absorbed. Continue to add broth 1/2 cup at a time and stirring until it is absorbed. Repeat until rice is just tender then add the reserved chicken, artichokes, the lemon zest, and the lemon juice with the final 1/2 cup of broth.
Stir in parsley, cheese, pepper, and remaining 1/4 tsp of salt. Serve.