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When it comes to comfort food, few dishes can rival the warm embrace of a well-made risotto. Originating from Italy, risotto is celebrated not just for its creamy texture but also for its versatility, allowing cooks to craft a personalized dish with a variety of ingredients. Among the myriad of risotto recipes, Creamy Mushroom and Chicken Risotto stands out as a harmonious blend of flavors and textures that tantalizes the palate.

Creamy Mushroom and Chicken Risotto

Indulge in the comforting warmth of Creamy Mushroom and Chicken Risotto, a dish that beautifully marries tender chicken, earthy mushrooms, and creamy Arborio rice. This Italian classic is not only delicious but also versatile, allowing for endless variations with seasonal ingredients. Perfect for a cozy family dinner or an elegant gathering, this risotto brings together rich flavors and a creamy texture that will delight your taste buds. Discover the art of risotto making and elevate your cooking skills with this satisfying recipe that’s sure to impress!
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Ingredients
  

1 cup Arborio rice

2 cups diced chicken breast

5 cups low-sodium chicken broth

1 cup sliced cremini or button mushrooms

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

Salt and pepper, to taste

Fresh parsley, chopped for garnish

Instructions
 

Prepare the Broth: In a medium saucepan, warm the chicken broth over medium heat. Keep it on the stove at a gentle simmer, ensuring it does not boil. This will allow the Arborio rice to cook evenly without cooling down during the process.

    Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken breast, seasoning them with salt and pepper. Sauté for about 5-7 minutes or until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the finely chopped onion. Sauté until translucent, about 3-4 minutes, then add the minced garlic and cook for an additional minute, until fragrant.

        Incorporate the Mushrooms: Stir in the sliced mushrooms and fresh thyme, cooking them for about 5 minutes until the mushrooms are tender and juicy. Season lightly with a bit more salt and pepper to taste.

          Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat the rice grains with the butter and oil mixture. Toast the rice for about 1-2 minutes until it becomes slightly translucent—a crucial step for building flavor.

            Deglaze the Pan: If using white wine, pour it into the skillet now. Stir constantly until most of the wine is absorbed by the rice.

              Gradually Add Broth: Begin to add the warm chicken broth, one ladleful at a time, while stirring frequently. Allow the rice to absorb most of the liquid before adding another ladle. This step is crucial and should take about 18-20 minutes. Taste the risotto regularly; it should be creamy and slightly al dente when ready.

                Finish the Risotto: Once the rice reaches your desired tenderness, reintroduce the sautéed chicken, along with the heavy cream and grated Parmesan cheese. Stir well to combine. Adjust the seasoning with salt and pepper. If you prefer a looser consistency, feel free to add a splash more broth or cream.

                  Serve: Spoon the creamy risotto into bowls or on plates and garnish generously with freshly chopped parsley. Serve immediately to enjoy the dish at its best!

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