Chicken & Mushroom Risotto

The history of risotto dates back to Northern Italy, where it originally emerged as a peasant dish that utilized local ingredients. The dish has evolved over centuries, becoming a staple in Italian cuisine and gaining popularity worldwide. Made primarily with rice, risotto is a dish that showcases the importance of technique, as the rice is cooked slowly, allowing it to absorb the flavors of broth and other ingredients.

Discover the comforting flavors of Creamy Chicken & Mushroom Risotto, a classic Italian dish that combines the richness of Arborio rice with tender chicken and earthy mushrooms. This versatile recipe is perfect for cozy family dinners or elegant gatherings. With its creamy texture and aromatic ingredients, it promises to be a hit. Learn the essential techniques for making risotto and enjoy a delightful culinary experience that warms both the heart and soul.

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Ingredients

1 cup Arborio rice

2 cups low-sodium chicken broth

1 cup cooked chicken breast, diced

1 cup mushrooms, sliced (cremini or button)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and freshly cracked pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth:

- In a medium saucepan, heat the chicken broth over low heat. Keep it warm to maintain temperature but ensure it does not boil.

Sauté the Aromatics:

- In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes or until it becomes translucent.

- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.

Add Mushrooms:

- Incorporate the sliced mushrooms into the skillet. Sauté them for 5-7 minutes until they have released their moisture and turned a beautiful golden brown. Season lightly with a pinch of salt and freshly cracked pepper.

Incorporate the Rice:

- Add the Arborio rice to the skillet, stirring it into the mushroom mixture to ensure each grain is coated with oil. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.

Deglaze with Wine:

- If using, pour the dry white wine into the pan, stirring continuously. Allow it to simmer until it has mostly evaporated, enhancing the flavor of the dish.

Gradual Broth Addition:

- Begin incorporating the warm chicken broth, one ladleful at a time, into the rice mixture. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle. This gradual process should take about 18-20 minutes, and it will result in a creamy texture while ensuring the rice is cooked al dente.

Mix in Chicken and Cheese:

- Once the rice is cooked and has absorbed the broth, stir in the diced cooked chicken, unsalted butter, and freshly grated Parmesan cheese. Mix thoroughly until everything is creamy and well combined. Taste and adjust seasoning with additional salt and freshly cracked pepper if necessary.

Serve:

- Remove the risotto from heat and let it sit for a minute to further thicken. Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if you desire.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

- Presentation Tips: For an elegant touch, serve the risotto in shallow bowls and drizzle with a little olive oil. You can also add a few sautéed mushroom slices on top for a visually appealing garnish. Enjoy!