Chicken Stew Risotto from Veneto
Risotto can seem like one of those finicky, overly technical dishes that only professional chefs can make, however there are ways to get around it’s seemingly tedious steps. We all think of risotto as something that needs to be constantly stirred and you have to add liquid to bit by bit, but I am about to take away that mindset and show you a much easier risotto that you can definitely make at home.
Today’s risotto in question is going to feature many savory flavors like chicken, tomatoes, and just a hint of wine for a hearty dish that can be made by anyone.
Serves 4-6
Time: 3 hours
Difficulty: Intermediate
4 tablespoons olive oil
1 (4 pound) chicken, broken down into 10 pieces
Salt
1 red onion, diced
1 tablespoon minced fresh rosemary
1 bay leaf
2/3 cup red wine
1 (14oz) can crushed tomatoes
12oz risotto rice (Arborio or Carnaroli are good)
A handful of grated Parmigiano Reggiano
Heat the oil in a Dutch oven, or any heavy bottomed pot, over medium heat until shimmering. Season the chicken pieces all over with salt, then add to the hot pot, skin-side down, and cook for about 3-4 minutes on each side, or until the chicken is nicely browned on both sides. (Depending on the size of your pot, you might need to do this in batches.)
Once seared, remove the chicken to a plate, decrease the heat to medium-low, then add the red onion, rosemary and bay leaf to the reserved chicken fat, and cook for a few minutes, or until the onions are soft but not brown.
Add half of the wine to the pot, then use a wooden spoon to scrape up any brown bits stuck to the bottom. Let the wine reduce by half, then add the tomatoes. Bring to a simmer, then return the chicken pieces to the pot. Cover and cook over low for about an hour, or until the chicken pieces are fully cooked, adding a bit of water if needed.
Once cooked, remove the chicken pieces from the pot and let them cool until you can easily handle them, then separate the meat from the skin and bones. Chop the meat into bite-sized pieces and discard the rest.
Season the cooking liquid with salt, if needed, then dump in the rice along with the rest of the wine and begin stirring. Continue stirring everything, scraping up the bottom of the pot as you do so and adding water if it starts looking a bit dry at the bottom. Taste the rice as you go, it’s cooked when there’s no bite to it, it should take about 18 minutes.
Once cooked, stir the chicken meat into the risotto along with the grated Parmigiano. Season to taste once again, then serve.
