Creamy Mushroom Risotto with Grilled Chicken

When it comes to comfort food, few dishes compare to a bowl of creamy mushroom risotto topped with succulent grilled chicken. This dish effortlessly combines rich flavors with a velvety texture, making it an ideal choice for both special occasions and casual family dinners. Risotto, known for its creamy consistency and hearty ingredients, offers a satisfying meal that warms the heart and pleases the palate. In this article, we will explore the art of crafting this delightful dish and delve into the initial steps of preparing it.

Creamy Mushroom Risotto with Grilled Chicken

Indulge in the comforting flavors of creamy mushroom risotto topped with succulent grilled chicken. This dish beautifully marries the creamy texture of Arborio rice with the earthy tones of mushrooms, creating a satisfying meal perfect for any occasion. Learn the art of perfect risotto-making by mastering the gradual broth addition technique and explore key ingredients that enhance flavor. This recipe promises to delight your palate and warm your heart, making it a must-try for dinner!

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Ingredients

1 cup Arborio rice

4 cups chicken broth

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

3 garlic cloves, minced

8 ounces mushrooms (such as cremini or shiitake), sliced

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

2 boneless, skinless chicken breasts

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Instructions

Prepare the Chicken:

- Preheat your grill or grill pan to medium-high heat. Drizzle the chicken breasts with olive oil and season with Italian seasoning, smoked paprika, salt, and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the juices run clear. Once cooked, remove from the grill and let the chicken rest.

Heat the Broth:

- In a medium saucepan, heat the chicken broth over low heat. Keeping it warm will assist with the cooking process of the risotto.

Sauté the Vegetables:

- In a large skillet or saucepan, melt the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

- Next, add the sliced mushrooms. Sauté them for approximately 5-7 minutes until they are nicely browned and tender. Season with a pinch of salt and pepper to enhance the flavor.

Toast the Rice:

- Add the Arborio rice to the skillet with the sautéed mushrooms and onion. Stir well to coat the rice grains with the oils. Toast the rice for about 2 minutes until the grains appear slightly translucent.

Incorporate the Wine:

- If using, pour in the white wine and continuously stir until most of the liquid is absorbed into the rice.

Gradually Add the Broth:

- Begin adding the warm chicken broth to the rice mixture one ladleful at a time. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and cooked to an al dente texture.

Finish the Risotto:

- Once the rice is cooked through, stir in the heavy cream and grated Parmesan cheese until fully combined. Taste and adjust seasoning with additional salt and pepper if necessary. Cook for another 2-3 minutes to warm through.

Slice the Chicken:

- While the risotto is finishing up, slice the grilled chicken into strips.

Serve:

- To serve, spoon the creamy mushroom risotto onto dinner plates, neatly arrange the sliced grilled chicken on top, and garnish with freshly chopped parsley. Serve immediately for the best flavor and presentation.

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