Description
A rich and comforting creamy chicken and mushroom risotto made with tender chicken breast, earthy mushrooms, Arborio rice, and Parmesan cheese. This Italian classic is creamy, savory, and perfect for a cozy dinner, combining the subtle flavors of sautéed garlic, onion, and the delicate acidity of white wine with hearty chicken and mushrooms.
Ingredients
Broth
- 4 cups chicken broth (kept warm)
Base
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
Main Ingredients
- 1 cup Arborio rice
- ½ cup dry white wine (optional, can substitute with extra broth)
- 1 cup cooked chicken breast, diced or shredded
- 8 oz mushrooms, sliced (cremini or button)
Finishing
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Extra butter or Parmesan for finishing (optional)
Instructions
- Heat broth: Pour the chicken broth into a saucepan and keep it warm on low heat throughout the cooking process to ensure the rice cooks evenly.
- Sauté aromatics: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the finely diced onion and minced garlic, then sauté until they become soft and fragrant, about 3-4 minutes.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook until they turn golden brown and tender, releasing their moisture, about 5-7 minutes.
- Add rice: Stir in the Arborio rice and toast it for 1–2 minutes, stirring frequently until the grains become lightly translucent, enhancing the nutty flavor.
- Deglaze with wine: Pour in the dry white wine if using, stirring continuously until the wine is mostly absorbed by the rice. If not using wine, substitute with an extra ladle of warm broth.
- Cook risotto: Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, which should take about 18–20 minutes.
- Incorporate chicken and cheese: Once the rice is tender, stir in the cooked chicken breast, grated Parmesan cheese, and chopped parsley. Season to taste with salt and black pepper.
- Finish and serve: Remove the skillet from heat, optionally stir in a pat of extra butter or sprinkle additional Parmesan cheese for richness. Serve the risotto immediately to enjoy its creamy texture.
Notes
- Use leftover rotisserie chicken for an easy shortcut and added flavor.
- For extra depth of flavor, try using a mix of wild mushrooms instead of just cremini or button.
- Risotto tends to thicken as it cools; when reheating, add a splash of broth to loosen the texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
