- Risotto with Lemon, Chicken, Fennel, and Green Olives
- (Risotto al Limone, Pollo, Finocchio, e Olive Verdi)
5 cups chicken broth
1/3 cup finely chopped green olives
1 and 1/2 cups water
2 bone-in, skin-on chicken breast halves
4 tablespoons unsalted butter
1 large onion , chopped fine (about 1 and 1/2 cups)
1 medium fennel bulb , cored and finely chopped (about 1 cup)
Ground black pepper
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmigiano cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped fennel fronds
Bring broth and water to boil in large saucepan over high heat.
Reduce heat to medium-low to maintain gentle simmer.
Heat olive oil in large Dutch oven over medium heat until just starting to smoke.
Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes.
Flip chicken and cook second side until lightly browned, about 2 minutes.
Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes.
Transfer to large plate.
Add 2 tablespoons butter to now empty Dutch oven set over medium heat.
When butter has melted, add onion, fennel bulb, and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes.
Add garlic and stir until fragrant, about 30 seconds.
Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.
Stir 5 cups warm broth into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just 'al dente', 16 to 18 minutes, stirring twice during cooking.
Add 3/4 cup warm broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes.
Stir in Parmigiano cheese and olives.
Remove pot from heat, cover, and let stand for 5 minutes.
Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces.
Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, lemon zest, fennel fronds, and chives into risotto.
Season with salt and pepper to taste. If desired, add up to 1/2 cup additional broth to loosen texture of risotto. Serves 2-3.
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