Spring saffron risotto with chicken recipe | members only access

While risotto is often pointed to as a test of a chef’s ability to achieve the elusive “rice suspended in sauce” consistency, preparing risotto at home is quite easy. This vibrant yellow

risotto is tinted and flavored by saffron, an almost otherworldly spice with floral, sweet, and earthy notes that must be experienced to be understood. The rest is simple, with just a few

basic rules of thumb to never skip when it comes to making risotto. First, you need high-quality chicken stock — homemade or store-bought organic bone broth works well — and it needs to be

warm when you add it to ensure the grains of rice cook evenly. And second, yes, you really do need to stir the entire time. Stirring releases the rice’s starch to create a creamy, velvety

consistency. I love this risotto in the spring when fresh peas are thriving and I have to stop myself from putting them in every dish I make. Seared chicken breasts add heartiness, but this

risotto can be served with just about any protein, or even stand on its own._ — Rocco DiSpirito_ SPRING SAFFRON RISOTTO WITH CHICKEN Serves 4 Total time: 40 minutes INGREDIENTS * 3

tablespoons extra-virgin olive oil * 2 boneless, skinless chicken breasts, cut into large chunks * Salt and freshly ground black pepper * ½ cup shelled fresh peas * 2 quarts chicken stock *

2 teaspoons saffron threads * 1 stick (4 ounces) grass-fed butter * 1 medium yellow onion, finely diced * 2 cups Arborio or Carnaroli rice * 1 cup dry white wine * 1 cup grated Parmesan

cheese DIRECTIONS In a sauté pan, heat 1 tablespoon of the olive oil over medium heat. Season the chicken with salt and pepper. Add to the pan and sear until golden brown and three-quarters

of the way cooked, about 10 minutes. In a medium bowl, make an ice bath by combining equal parts water and ice. Bring a small pot of salted water to a boil. Add the peas and cook for 1

minute, then drain and add to the ice bath. In a medium saucepan, warm the chicken stock. Add the saffron, cover, and bring to a simmer over high heat. Once simmering, turn off the heat and

leave the pan covered. Meanwhile, in a large saucepan, melt 4 tablespoons of the butter in the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and cook until

slightly softened, about 3 minutes. Add the rice and stir until all the rice is hot and toasted, about 4 minutes. Season with salt and pepper. Add the white wine and stir until the wine has

evaporated. Add a ladleful of the chicken stock, bring to a simmer, and cook, stirring, until all the liquid has been absorbed.