Chicken & Mushroom Risotto

Risotto, a classic dish that hails from the northern regions of Italy, is much more than mere rice; it embodies a rich culinary tradition characterized by its creamy texture and deeply comforting flavors. This iconic dish has been a staple in Italian households for centuries, celebrated for its versatility and the ability to showcase a variety of ingredients. Among the myriad interpretations of risotto, creamy chicken and mushroom risotto stands out as a beloved favorite, effortlessly balancing the earthiness of mushrooms with the savory taste of chicken.

Discover the rich and comforting world of creamy chicken and mushroom risotto, a classic Italian dish celebrated for its velvety texture and incredible flavors. This easy-to-follow recipe highlights Arborio rice, tender chicken, and earthy mushrooms, creating a dish that's perfect for both cozy weeknight dinners and elegant dinner parties. Learn essential cooking techniques, like gradual broth addition and deglazing, which enhance the risotto’s creaminess. Enjoy the warmth and joy of sharing this delightful meal with family and friends.

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Ingredients

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken breast, diced into bite-sized pieces

2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced

4 cups low-sodium chicken broth

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prep the broth: In a medium saucepan, heat the chicken broth over low heat to keep it warm throughout the cooking process. This step ensures that the risotto cooks evenly.

Sauté aromatics: In a large skillet or heavy-bottomed pot, add the olive oil and heat over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Cook the chicken: Introduce the diced chicken to the skillet. Season with salt and pepper. Cook for approximately 5-6 minutes or until the chicken is fully cooked and no longer pink in the center. Once cooked, transfer the chicken to a plate and set it aside.

Sauté mushrooms: In the same skillet, add an extra tablespoon of olive oil if necessary, then add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms turn golden brown and release their moisture. Season with a pinch of salt and pepper, then combine with the cooked chicken and set aside.

Toast the rice: Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly. The rice should appear slightly translucent around the edges.

Deglaze with wine: If using, pour in the white wine and stir until it is mostly absorbed by the rice. This step enhances the flavor profile of your risotto.

Add broth gradually: Start incorporating the warm chicken broth into the risotto, one ladle at a time. Stir frequently and wait for each addition to be nearly fully absorbed before adding the next ladle. This process will take approximately 18-20 minutes. The risotto is done when it is creamy and the rice is al dente.

Combine and finish: Once the rice reaches the desired texture, fold in the sautéed chicken, mushrooms, unsalted butter, and grated Parmesan cheese. Stir well until everything is evenly combined and creamy. Taste and adjust seasoning with salt and pepper if necessary.

Serve: Remove from heat and let the risotto sit for about a minute. Serve hot in warmed bowls, garnished with fresh chopped parsley and additional grated Parmesan if desired.

Prep Time, Total Time, Servings:

15 minutes | 40 minutes | 4 servings

- Presentation Tips: Serve the risotto in deep bowls to highlight its creaminess. A sprinkle of freshly chopped parsley on top adds a pop of color, while an extra grating of Parmesan completes the dish beautifully.