To accompany my main course tonight of Supremes de Volaille Archiduc or Chicken Breasts with Paprika, Onions and Cream, I made Julia Child’s Risotto recipe that she recommends for accompanying the chicken. I liked that unlike many risotto recipes that are done completely on the stovetop, you don’t have to constantly stir the rice for 30 minutes. Instead, this recipe requires less hands-on time, and who doesn’t like that? I also slacked a little and diced the onion roughly instead of finely mincing.

©EverydayCookingAdventures 2013

I started the rice on the stovetop in a saucepan and then transferred it to a covered Le Creuset casserole pan for the oven. I didn’t have cheesecloth so I simply stirred the herbs into the rice and then removed the bay leaf and whole sprigs of thyme before serving. Also, I used chicken stock to go with my main chicken dish.

©EverydayCookingAdventures 2013

This wasn’t my favorite Julia Child recipe but I didn’t not like it. It was a little too herb flavored for my liking (maybe because I didn’t use her cheesecloth method). The rice did come out pretty soft but I think leaving it covered for a few minutes after coming out of the oven would have been helpful to make sure the rice softened a littler more. Here’s my risotto:

Julia Child Risotto ©EverydayCookingAdventures 2013

Risotto–Braised Rice

From: Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, Simone Beck

Serves 4

Ingredients:

• 2 Tbsp. finely minced onion
• 2 Tbsp. butter
• A fireproof casserole about 5 inches in diameter with a tight-fitting cover
• 3/4 cup clean, unwashed, raw rice
• 1 1/2 cups boiling liquid (chicken stock, chicken broth, beef stock, beef broth, mushroom broth and water, white wine and fish stock, white wine and water)
• Salt and pepper
• A small herb bouquet; 2 parsley sprigs, 1 bay leaf, 1/8 tsp. thyme tied in cheesecloth

Directions:
1. Preheat oven to 375ºF. Cook the onions and butter slowly in the casserole for about 5 minutes until tender but not browned.

2. Blend the rice into the onions and butter and stir over moderate heat for several minutes, not letting the rice brown. The grains will at first become translucent, then will gradually turn a milky color.

3. As soon as the rice looks milky, pour in the boiling liquid. Add the herb bouquet, and salt and pepper to taste. Bring to the simmer, stir once, cover the casserole, and set in lower third of preheated oven.

4. As soon as the liquid maintains itself at a very slow boil, in 4 to 5 minutes, reduce heat to 350ºF; the boil should be regulated so the liquid has been absorbed by the rice in 14 to 15 minutes. Do not touch the rice during this time.

5. Then uncover the casserole; tilt it and lift rice with a fork to see if all liquid at bottom of casserole has evaporated. If not, return to oven for 2 to 3 more minutes. Then remove the casserole from the oven. Discard herb bouquet. Fluff the rice with a fork and correct seasoning.

MAKE AHEAD TIP: If not to be used immediately, keep warm over barely simmering water. Or set aside, and reheat casserole over boiling water when needed.