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Ingredients

• 5 cups low-sodium chicken broth
• 2 cups Arborio Rice
• 2 cups water
• 1 tbs olive oil
• 2 bone-in, skin-on chicken breast halves (about 12 oz each), each cut in half crosswise
• 4 tbs unsalted butter
• 1 large onion, chopped fine (about 1 1/2 cups)
• salt
• 1 medium garlic clove, minced or pressed through garlic press (about 1 tsp)
• 2 cups dry white wine
• 2 oz grated parmesan cheese (about 1 cup)
• 1 tsp juice from 1 lemon
• 2 tbs chopped fresh parsley leaves
• 2 tbs chopped fresh chives
• ground black pepper

Description

Cook's Illustrated, May/June 2010 Issue.

Group Recipes