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Risotto is not just a dish; it is a cooking technique that originated in Northern Italy, particularly in the regions of Lombardy and Piedmont. Traditionally, risotto is made by slowly cooking Arborio rice in a flavorful broth, allowing the rice to absorb the liquid gradually. This method not only enhances the rice’s flavor but also creates a creamy consistency that is characteristic of risotto.

Savory Chicken and Mushroom Risotto

Discover the warmth and comfort of creamy mushroom and herb risotto, a classic Italian dish that’s perfect for any occasion. This recipe highlights the creamy texture of Arborio rice combined with savory mushrooms, tender chicken, and fresh herbs. With simple, high-quality ingredients and a step-by-step approach, you’ll master the art of risotto, creating a dish that’s both flavorful and satisfying. Join us in elevating your culinary skills and impressing family and friends with this delightful comfort food.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup Arborio rice

4 cups low-sodium chicken broth, warmed

1 cup white wine (optional; can substitute with an additional cup of broth)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) cremini or button mushrooms, sliced

1 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter, divided

3 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh parsley, chopped (for garnish)

Salt and pepper to taste

Zest of 1 lemon (optional, for added brightness)

Instructions
 

Prepare the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken thighs, seasoning them generously with salt, pepper, and half of the fresh thyme. Sauté for about 7-10 minutes, or until the chicken is golden browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. As the butter melts, throw in the chopped onion and minced garlic, sautéing until the onion is translucent, which should take around 3-4 minutes. Next, add the sliced mushrooms and the remaining thyme. Cook until the mushrooms are tender and browned, about 5 minutes.

      Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oils. Toast the rice for 1-2 minutes until it becomes slightly golden and releases a nutty aroma.

        Deglaze and Simmer: If using, pour the white wine into the skillet, stirring to deglaze the pan and incorporate any flavorful brown bits stuck to the bottom. Allow the wine to simmer for approximately 2-3 minutes, or until it has mostly evaporated.

          Cook the Risotto: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

            Combine: Once the risotto is cooked to perfection, stir in the cooked chicken, the remaining 2 tablespoons of butter, and the freshly grated Parmesan cheese. Mix until the risotto is creamy and well combined. Taste and adjust seasoning with additional salt, pepper, and lemon zest if desired for a fresh touch.

              Garnish and Serve: Remove the skillet from heat and finish the dish with a sprinkle of fresh parsley. Serve the risotto immediately, with extra Parmesan cheese on the side for those who desire a richer flavor.

                🕒 Prep Time: 10 minutes | Cooking Time: 30 minutes | Servings: 4 servings

                  Presentation Tips: For a stunning presentation, spoon the risotto into shallow bowls and drizzle with a little olive oil before garnishing with parsley. Add a twist of lemon zest on top for a splash of color and extra flavor.