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Chicken and Mushroom Risotto Recipe
Ben Carraoli

Chicken and Mushroom Risotto Recipe

 With ❤️ Day around the corner, save my recipe for Chicken and Mushroom Risotto! This creamy and rich dish is a heartwarming favorite that’s both indulgent and easy to prepare. Risotto requires patience and care, much like love – and the reward is always worth it!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 320
Ingredients Method

Ingredients
  

  • 6 cups chicken broth: This serves as the flavorful base for the risotto enhancing the creamy texture and infusing the rice with a deep, savory taste.
  • 2 tablespoons olive oil divided: Olive oil helps sauté the mushrooms and shallots, adding richness and preventing them from sticking to the pan.
  • 1 cup shiitake mushrooms sliced: Shiitake mushrooms bring an earthy, umami-packed flavor that adds depth to the risotto.
  • 1 cup cremini mushrooms sliced: These mushrooms provide a subtle, yet complex flavor that complements the shiitakes.
  • 2 large shallots finely diced: Shallots offer a milder, slightly sweet taste compared to onions, which helps balance the richness of the dish.
  • 1-1/2 cups Arborio rice: This type of rice has the perfect starch content to make risotto creamy and tender without being mushy.
  • 1/2 cup dry white wine: The wine helps deglaze the pan creating a flavorful base and adding acidity to balance the richness.
  • 2 tablespoons butter: Butter adds a creamy texture and a rich finish making the risotto extra luxurious.
  • 1/2 cup freshly grated Parmesan cheese: Freshly grated Parmesan adds a sharp salty flavor that elevates the dish.
  • 2 tablespoons parsley chopped: The parsley adds a touch of freshness and color, giving the risotto a beautiful finishing touch.

Method
 

  1. In a medium stock pot, heat the chicken broth over medium heat until it reaches a simmer. Reduce the heat to low to keep the broth warm while you cook the risotto. This helps the rice absorb the liquid without being shocked by temperature changes.
  2. In a large saucepan, warm 1 tablespoon of olive oil over medium heat. Add the sliced shiitake and cremini mushrooms. Sauté them until they become soft and tender, about 2 minutes. Remove the mushrooms from the pan and set them aside in a bowl. This step ensures that the mushrooms retain their flavor and texture.
  3. Add the remaining tablespoon of olive oil to the saucepan. Add the finely diced shallots and cook until they soften and become fragrant. This should take around 2-3 minutes. Once the shallots are softened, add the Arborio rice. Stir the rice until it begins to turn golden and lightly toasted, about 2 minutes. This step activates the starches in the rice, which is key to creating the creamy texture of the risotto.
  4. Pour in the dry white wine and stir the rice constantly until the liquid is absorbed. This helps deglaze the pan, scraping up any flavorful bits stuck to the bottom, and infuses the rice with a lovely depth of flavor.
  5. Start adding the warm chicken broth, 1/2 cup at a time. Stir the rice constantly, allowing each addition of broth to be absorbed before adding the next. Continue this process until all the broth is used up and the rice is tender but still firm to the bite, which should take about 20 minutes. Don’t rush this process, as slow and steady results in the creamiest risotto.
  6. Remove the saucepan from the heat once the rice is perfectly cooked. Stir in the sautéed mushrooms, butter, and freshly grated Parmesan cheese. This will create a creamy, rich texture. Season with salt and pepper to taste. For added freshness, top the risotto with chopped parsley before serving.
  7. Serve the Chicken and Mushroom Risotto immediately. The result is a luxurious, creamy dish perfect for any occasion.