Chicken & Mushroom Risotto

Risotto, a classic Italian dish, is known for its creamy texture and rich flavors. Originating from the northern regions of Italy, particularly Lombardy, this dish has transcended borders to become a beloved comfort food worldwide. Traditionally made with Arborio rice, risotto is characterized by its creamy consistency, achieved through a slow cooking process that allows the rice to absorb flavorful broth while releasing its starch.

Discover the irresistible Creamy Chicken & Mushroom Risotto that blends the rich flavors of hearty chicken and earthy mushrooms with the silky goodness of Arborio rice. This classic Italian dish is perfect for cozy family dinners or special occasions. With step-by-step instructions, you’ll learn how to achieve that creamy texture through a slow cooking process. Enjoy a delicious, satisfying meal that captures the essence of comfort food, bringing Italy right to your kitchen!

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Ingredients

1 cup Arborio rice

1 lb chicken breast, diced into small pieces

8 oz cremini mushrooms, sliced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup dry white wine (optional; substitute with more broth if desired)

1 cup freshly grated Parmesan cheese

2 tbsp olive oil

2 tbsp unsalted butter

1 tsp dried thyme

Salt and black pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth: In a medium saucepan, bring the chicken broth to a gentle simmer. Maintain it on low heat, keeping it warm while you work on the risotto.

Sauté the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, seasoning it generously with salt and pepper. Cook for approximately 5-7 minutes, or until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

Cook the Vegetables: In the same skillet, pour in the remaining tablespoon of olive oil alongside 1 tablespoon of butter. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and softened. Next, stir in the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are golden and most of their moisture has evaporated.

Toast the Rice: Add the Arborio rice to the skillet, stirring well to combine. Allow the rice to toast in the mixture for about 2 minutes, ensuring it is thoroughly coated in the oil and butter.

Deglaze with Wine: If using, carefully pour in the white wine. Stir constantly until the wine has mostly evaporated, which will help deepen the flavors of the risotto.

Add Broth Gradually: Begin adding the warm chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth fully before adding the next ladle. This process should take around 18-20 minutes, and you’ll know it's ready when the risotto is creamy and the rice is al dente.

Combine Chicken and Finish the Dish: When the rice reaches your desired consistency, stir in the sautéed chicken, the remaining tablespoon of butter, and the freshly grated Parmesan cheese. Mix in the dried thyme and adjust the seasoning with additional salt and pepper to your liking.

Garnish and Serve: Remove the skillet from heat and let it rest for a minute. Serve the risotto hot, garnished with chopped parsley and additional Parmesan cheese if desired, for both flavor and visual appeal.

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

Presentation Tips: For an elegant touch, serve the risotto in shallow bowls and sprinkle with extra parsley and Parmesan. Consider drizzling a bit of olive oil on top for added richness and a glossy finish.