Just made this simple chicken and rice dish the other day and wanted to share it as a super simple, but delicious one-pot dinner. You start with a basic carrot/celery/onion/garlic mix, toss in some diced chicken and bay leaves, deglaze with wine, and toss in 2 cups of arborio rice and 5 cups of chicken or turkey broth. Finish with parmigiano reggiano and parsley. Total comfort food.
What's lovely about it is that you get a very risotto-like result without any fuss whatsoever.
A couple of tweaks I would make to the recipe:
- Use far less salt. I used the full 3 teaspoons of kosher salt her recipe calls for and found it too salty. My homemade stock was minimally salted, but I still found the end result too salty.
- Cooking time after adding the rice was more like 20 - 25 minutes. At 14 minutes, the rice was still quite undercooked and the whole thing was very soupy. A quick stir and another 5 minutes and it was almost there. Another couple of minutes was perfect.
- I left out the finishing butter step. My stock happened to have quite a bit of fat in it (because I boiled the trimmings from the chicken thighs in the stock for my dog!) and that was more than enough fat to give the rice a rich mouthfeel.
To cut the saltiness (which was much less pronounced on day 2), I chopped up a head of broccoli, quickly steamed it and stirred it into the rice. On day 3 (today!), I made some awesome arancini with the leftovers. They made a fantastic lunch. :)