Risotto with Chicken and Mushrooms recipe

While most risottos are best served as side dishes, the chicken in this recipe makes this a dish worthy of a light supper, accompanied best by a green salad.

Makes 4 servings.

Ingredients List:

4 tablespoons butter, divided
1/2 pound mushrooms, finely chopped
1/2 pound boneless, skinless chicken breasts, cut into small pieces
½ cup finely chopped shallots
2 cups short grain rice (such as Arborio)
1 cup dry white wine, warmed
6 cups chicken broth
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste

Directions:

1. Heat 2 tablespoons butter in large stockpot over medium heat. Add mushrooms and cook until browned, about 5 minutes. Add chicken and cook until just done, about 4 minutes. Remove from pot, set aside, and pour out any pan juices.

2. Add remaining 2 tablespoons butter to pot. When hot, add shallots and cook until softened, about 5 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

3. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 5 minutes.

4. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

5. Remove from heat and add Parmesan cheese; whisk vigorously until thoroughly mixed and creamy. Add basil and reserved mushrooms and chicken; season to taste with salt and pepper and serve immediately.

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Published by Starsol