Chicken & Mushroom Risotto

Risotto is more than just a meal; it’s a warm embrace on a chilly evening, a dish steeped in comfort, and a canvas for culinary creativity. This creamy rice dish, with its rich texture and depth of flavor, has earned a cherished spot on dining tables across the globe. Among the many variations, Creamy Chicken & Mushroom Risotto stands out with its delightful combination of tender chicken and earthy mushrooms, making it an excellent choice for family dinners or special occasions alike.

Discover the warmth and richness of Creamy Chicken & Mushroom Risotto, a comforting classic that's perfect for any occasion. This dish features tender chicken, earthy mushrooms, and creamy Arborio rice, all cooked to perfection through a loving, gradual process. With simple ingredients like chicken broth, Parmesan cheese, and fresh parsley, you can enjoy a restaurant-quality meal at home. Perfect for family gatherings or cozy dinners, this risotto recipe invites everyone to savor every bite together.

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Ingredients

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 pound chicken breast, diced into bite-sized pieces

8 ounces cremini mushrooms, sliced

4 cups low-sodium chicken broth

1 cup water (for cooking rice)

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth: In a medium saucepan, pour the chicken broth and water together. Heat over low heat, allowing the broth to warm gently without boiling. This step is crucial for ensuring the rice cooks evenly.

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

Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Toss in the finely chopped onion and sauté for approximately 3-4 minutes, stirring frequently, until the onion becomes translucent. Next, add the minced garlic and cook for an additional minute, allowing the garlic to release its fragrant aroma.

Add Mushrooms: Stir in the sliced cremini mushrooms and sprinkle in the dried thyme. Continue cooking for about 5-6 minutes or until the mushrooms are nicely browned and have released their moisture, creating a flavorful base.

Toast the Rice: Add the Arborio rice to the sautéed mixture, stirring constantly for about 2-3 minutes. This toasting process helps enhance the nutty flavor of the rice and ensures it’s well-coated in the oil.

Deglaze with Wine: Pour the dry white wine into the skillet, and gently stir until it is mostly absorbed by the rice. This will infuse a delightful depth of flavor.

Incorporate Broth Gradually: Begin adding the warm chicken broth, one ladle at a time, to the rice mixture. Stir frequently and allow each addition to be mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and has a creamy consistency.

Finish with Chicken and Cheese: When your risotto has reached a luscious and creamy texture, gently fold in the sautéed chicken, grated Parmesan cheese, and the unsalted butter. Taste and adjust the seasoning with additional salt and pepper as needed.

Serve and Garnish: Remove the skillet from heat and let the risotto rest for a couple of minutes to thicken slightly. Serve hot, garnishing each bowl with freshly chopped parsley and an extra sprinkle of Parmesan cheese for a finishing touch.

Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4