If you have ever tried to make risotto you know it is a long process. Typically, you must constantly stir the rice while it absorbs all the liquid of your broth – which could take 30-45 minutes. I don’t know about you, but I cannot stand in the kitchen for 45 minutes, STIRRING CONSTANTLY! Who has time for that? NOT ME. After testing Cook’s Illustrated’s version of “Almost Hands-Free Risotto,” I can assure you, this process is much easier. You still need patience, but it is not as labor-intensive. Leeks are a great risotto accompaniment. You do not have to add the chicken to this dish. Leave out the chicken…
