This comforting Chicken and Mushroom Risotto is the perfect balance of creamy, earthy, and savory flavors. With tender chicken, hearty mushrooms, and velvety Arborio rice, this dish is ideal for a cozy dinner or an impressive meal for guests. The risotto’s rich flavor is enhanced by a splash of white wine and Parmesan cheese, making every bite indulgent and satisfying. It’s a labor of love, but the results are well worth it. Serve it alongside a crisp salad or garlic bread for a complete dining experience.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth, warmed
- 1 cup cooked chicken, diced or shredded
- 8 oz mushrooms (such as cremini or button), sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Warm the chicken broth in a saucepan and keep it on low heat. This ensures the broth is ready to be added to the risotto without cooling the dish down.
- Cook the Mushrooms: In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, heat the remaining olive oil and butter. Add the onion and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
- Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and butter. Cook for 2-3 minutes until the edges of the rice become translucent.
- Deglaze with Wine: Pour in the white wine, stirring until it is mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process will take 20-25 minutes.
- Incorporate Chicken and Mushrooms: Once the rice is tender and creamy, stir in the cooked chicken and mushrooms. Cook for another 3-4 minutes to heat through.
- Finish the Risotto: Stir in the Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste.
- Serve and Garnish: Serve the risotto hot, garnished with fresh parsley. Enjoy!
This Chicken and Mushroom Risotto is a versatile and hearty dish that’s sure to become a favorite in your recipe collection.
