Risotto is a classic rice dish from northern Italy. It’s well-loved for its lush, velvety texture and al dente rice grains; the medium-grain Italian rice that’s used to make risotto releases its plentiful starch during cooking and gives the appearance of being bathed in a creamy sauce.
The traditional cooking method for risotto tethers the cook to the stove for at least 30 minutes of focused cooking and constant stirring. In the test kitchen, we devised an easier, almost no-stir technique that yields great-tasting results.
Italians typically serve risotto as a first course or as an accompaniment to stews or braises, but since Americans often opt for risotto as a main dish, we’ve added shredded chicken to this recipe so that it’s hearty enough to be the focal point of the meal.