Chicken Risotto with White Miso and Lemon

Chicken Risotto with White Miso and Lemon is an interesting recipe. The Miso adds a Unami profile to the dish without making the dish taste Asian. The  Lemon juice adds acidity that cuts through the fat, keeping the Unami infused Risotto  from feeling dense. The Risotto is extremely tasty but doesn't have the heaviness you would expect with the addition of the Miso. This is a clever and good recipe. You should try it!

Chicken Risotto with White Miso and Lemon
4 servings
 
INGREDIENTS
 
1       pound boneless, skinless chicken thighs, cut into bite-sized pieces
1½    cups Arborio rice
6       cups low-sodium chicken broth, kept warm in a separate pot
2       tablespoons white miso paste
½      cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1       cup freshly grated Parmigiano-Reggiano cheese
2       tablespoons unsalted butter, plus 2 tablespoons olive oil
1       medium yellow onion, finely diced, 2 cloves garlic, minced
Zest of 1 lemon, plus juice for serving
Fresh parsley or chives, chopped, salt and pepper to taste
 
DIRECTIONS
 
1.    Season the chicken thigh pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in a single layer until golden brown on both sides, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.

2.  Reduce the heat to medium. Add a drizzle more oil if the pot looks dry, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3.   Add the Arborio rice and white miso paste to the pot. Stir constantly for 2 to 3 minutes, coating every grain of rice with the miso and fat. The rice will go from bright white to slightly translucent around the edges this is the toasting step that builds a nutty base flavor.

4.  Pour in the white wine. It will sizzle and steam immediately. Stir while scraping up any browned bits from the bottom of the pot Continue stirring until the wine is almost completely absorbed by the rice, about 1 to 2 minutes.

5.  Begin adding the warm chicken broth about ½ cup at a time, stirring gently after each addition, Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process for 20 to 25 minutes. Start tasting the rice after about 3 cups of broth it should still be fairly firm at that point.

6.  The risotto is done when the rice is creamy on the outside but still has a slight firmness in the center - tender with a bit of resistance, not mushy and not crunchy. You may not use all 6 cups of broth, or you may need a touch more. Let the rice tell you

7.  Remove the pot from the heat. Stir in the butter, grated Parmigiano-Reggiano, lemon zest, and chopped fresh herbs. Stir vigorously for about 30 seconds this final burst of stirring activates the remaining starch and makes the risotto extra creamy. Taste and adjust salt and pepper as needed

8.  Fold the seared chicken back into the risotto. Spoon immediately onto flat plates or wide shallow bowls - the risotto should spread slightly and look loose and creamy, not stiff. Squeeze a bit of fresh lemon juice over