Chicken Mushroom Risotto
Chicken Mushroom Risotto is a creamy, flavorful dish that combines tender chicken, earthy mushrooms, and rich Arborio rice. It is a fantastic meal that can be enjoyed on a cozy night at home or served to impress guests at a dinner party. The comforting texture and delightful flavors make it a beloved staple in many kitchens.
Why Make This Recipe
Making Chicken Mushroom Risotto is a great choice for several reasons. First, it’s a one-pot meal that simplifies cleanup. Second, it’s versatile—you can add other ingredients or adjust the flavors to your liking. Lastly, making risotto is a rewarding cooking experience. As you stir the rice, it turns creamy and rich, creating a warm and inviting dish.
How to Make Chicken Mushroom Risotto
Ingredients
- 1 lb (500g) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
- 1 lb (500g) mushrooms (sliced)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1½ cups Arborio rice
- 1 cup white wine
- 6 cups (1.5l) chicken stock/chicken broth
- 2 tbsp butter
- ¼ cup heavy cream
- 1-2 tsp lemon juice
- ½ tsp truffle oil (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper (to taste)
Directions
- Pat the chicken dry with paper towels, then drizzle it with a few teaspoons of oil. Season generously with salt and pepper on both sides.
- Heat a large, deep skillet or pan over medium-high heat. Add the chicken and sear on both sides until deeply golden brown and cooked through—around 3-4 minutes per side.
- Remove the chicken from the pan and set it aside.
- In the same pan over medium heat, add another tablespoon of oil. Add the onion and cook for a few minutes until softened. Add the garlic, mushrooms, and thyme, and sauté for 5 minutes.
- Add the rice and stir to combine. Pour in the white wine and let it reduce for 1-2 minutes.
- Start adding the chicken stock in batches, stirring and allowing the rice to absorb the liquid before adding more. This will take about 15-20 minutes over medium-low heat.
- Once the rice is creamy and cooked, stir in the cubed butter, cream, truffle oil, and lemon juice. Add the Parmesan cheese and mix well.
- Season with salt and pepper to taste.
- Slice the chicken and place it on top of the risotto. Let it warm for a minute or two before serving.
How to Serve Chicken Mushroom Risotto
Serve your Chicken Mushroom Risotto warm, garnished with fresh herbs or extra Parmesan cheese if desired. It pairs well with a crisp salad or steamed vegetables for a complete meal.
How to Store Chicken Mushroom Risotto
To store any leftover Chicken Mushroom Risotto, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It should keep well for up to 3 days.
Tips to Make Chicken Mushroom Risotto
- Stir the risotto frequently to help the rice release its natural starch, which creates a creamy texture.
- For extra flavor, use homemade chicken stock if possible.
- Adjust the amount of chicken stock based on how creamy you want your risotto. Less stock will make it thicker.
Variation
You can easily customize this risotto by adding vegetables like peas or spinach for extra color and nutrition. You can also swap the chicken for shrimp or keep it vegetarian by omitting the meat altogether.
FAQs
1. Can I use regular rice instead of Arborio rice?
No, Arborio rice is best for risotto due to its high starch content, which helps achieve the creamy texture. Using regular rice will not give the same results.
2. Can I make risotto ahead of time?
While it’s best served fresh, you can prepare the base of the risotto ahead of time. Just add the final ingredients and warm it up before serving.
3. Is Chicken Mushroom Risotto gluten-free?
Yes, this recipe can be gluten-free if you ensure that the chicken stock and any other added ingredients are gluten-free. Always check the labels to confirm.
Enjoy making and savoring your Chicken Mushroom Risotto! It’s a delightful dish that brings warmth and comfort to your table.
