Chicken & Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
658 kcal
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Course
Dinner
Chicken & Mushroom Risotto
Description
Starting with heating oil and optionally cooking bacon for added richness, chicken thigh pieces are browned and cooked through before being set aside. Mushrooms are cooked until lightly golden. Garlic and diced onion are sautéed in butter to form a flavor base. Arborio rice is added and gently toasted until partially translucent, then deglazed with white wine or substitute liquid.
The risotto is cooked by gradually adding hot chicken broth in increments, stirring occasionally to allow the rice to absorb the liquid and release starch, creating a creamy consistency. Once the rice reaches a tender but firm texture, the dish is finished with freshly grated Parmesan cheese, extra butter, and chopped parsley. The result is a creamy, rich risotto with tender chicken and flavorful mushrooms balanced by sautéed aromatics.
This risotto is best served immediately to maintain its creamy texture. The recipe notes emphasize the importance of using Arborio rice for its starch content, choosing an appropriate pot size for cooking, and the ideal doneness as firm but not hard rice. Leftovers can be repurposed into fried or baked arancini balls.
Ingredients
- 1 tsp - 1 tbsp olive oil
- 2.5 oz / 75 g Bacon (preferably streaky / fatty) (optional)
- 12 oz / 350 g chicken thigh fillet , cut into bite size pieces
- 13 oz / 400 g mushrooms , sliced (I use Swiss brown)
- 2 tbsp / 30 g butter unsalted
- 2 garlic minced, cloves
- 1 onion , finely diced (brown, white, yellow)
- 1/2 cup / 125 ml white wine (optional - sub with water or chicken broth)
- 1 1/4 cups / 250 g arborio rice uncooked (Note 1
- 4 cups / 1 litre chicken broth or chicken stock
Finishing
- 1/2 cup / 35 g Parmesan Cheese freshly grated
- 1 - 3 tbsp / 15 - 50 g butter unsalted
- parsley freshly chopped
Instructions
- Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.
- Leave about 1 tbsp bacon fat in pot - discard excess. Add chicken* and cook until browned and cooked through. Transfer to separate bowl.
- Add mushrooms* and cook until light golden. Add to bowl with chicken.
- Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.
- Turn heat up to high, add rice and stir until the grains become partially translucent - no longer than 1 minute. (Note 3)
- Add wine and cook, scraping the bottom of the pot (to get any brown bits), until the alcohol smell evaporates ~ 2 minutes.
- Turn heat down to medium low. Add about 3 cups of stock. Then leave it, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
- Check firmness of rice and add 1/2 cup of stock at a time, stirring in between until absorbed, until the rice is cooked to your taste. (Note 4)
- Add chicken and mushrooms back into the risotto towards the end, just to heat through.
- Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove.
- KEY STEP: Add butter (the more the better!) and parmesan, then stir vigorously (activates the starch and makes it super creamy). The excess liquid will evaporate quickly, so add more if you want a soupier risotto, like what you get at posh restaurants.
- Serve IMMEDIATELY!! (Note5) Garnish with reheated bacon, and extra parmesan and parsley if desired.
Notes
- Use Arborio rice to ensure the creamy texture unique to risotto; other rice types will not produce the same result.
- Start tasting the rice after adding about 3 cups of liquid to check for the desired firmness; it should be tender but still firm.
- If you run out of chicken broth during cooking, substitute with hot water to continue cooking the rice evenly.
- Serve risotto immediately to enjoy its best creamy consistency, as it thickens on standing.
- Use leftovers to make arancini balls, which can be fried or baked for another meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Serving | 571g | |
| Calories | 658cal | 33% |
| Carbohydrates | 59.7g | 20% |
| Protein | 41.9g | 84% |
| Fat | 24.8g | 38% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 111mg | 37% |
| Sodium | 1274mg | 53% |
| Potassium | 905mg | 19% |
| Fiber | 3.4g | 14% |
| Sugar | 3.9g | 8% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 120mg | 12% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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