Risotto With Chicken & Herbs

Step 1: In a large saucepan over high heat add broth and water and bring to a boil; reduce heat to medium-low.

Step 2: In a dutch oven over medium heat heat their and then add the chicken, skin-side down and cook for 4-6 minutes or until golden brown and then turn chicken and cook other side for a few minutes. Transfer to the saucepan (with the broth) and simmer for 10-15 minutes or until chicken is done (160 degrees on a meat thermometer); transfer to a plate and set aside.

Step 3: In the dutch oven (that is now empty) over medium heat melt 2 tablespoons butter and then add the onion and 3/4 teaspoon salt and cook stirring frequently for 5-10 minutes or until onion is softened and the then add the garlic and stir for about 30 seconds. Stir in rice and cook stirring for 3-5 minutes or until grains are translucent around the edges.

Step 4: Stir in wine and cook stirring constantly until absorbed (under 5 minutes) and then stir in 5 cups of the hot broth; reduce heat to medium-low; cover and simmer for 15-20 minutes or until almost all the liquid has been absorbed, stirring a few times.

Step 5: Stir in 3/4 cup hot broth and stir for 3-5 minutes or until risotto becomes creamy and then add in the Parmesan. Remove from heat; cover and let stand 5 minutes.

Step 6: Meanwhile thread the chicken; discarding skin and bones. Stir in shredded chicken, 2 tablespoons butter, parsley, chives and lemon juice into the risotto; add any remaining hot broth as needed. Season with salt and pepper.