Risotto with Chicken, Lemon, and Basil

From Cook's Country | October/November 2008

Why this recipe works:

Store-bought rotisserie chicken worked perfectly for this recipe. We just discarded the skin and shredded the meat into bite-sized pieces. To speed up the cooking for the rest of our Risotto with Chicken, Lemon, and Basil recipe, (and to cut down on stirring), we came up with an unconventional… read more

Store-bought rotisserie chicken worked perfectly for this recipe. We just discarded the skin and shredded the meat into bite-sized pieces. To speed up the cooking for the rest of our Risotto with Chicken, Lemon, and Basil recipe, (and to cut down on stirring), we came up with an unconventional method: We microwaved the rice first with chicken broth and butter before simmering on the stovetop.

For the creamiest texture, we found imported Arborio rice, an Italian-grown, short-grain rice, offered the creamiest texture. Other types of medium or short-grain rice didn’t work nearly as well.

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Serves 4

If the finished risotto is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.

Ingredients

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