Chicken & Mushroom Risotto

One of the crucial elements in preparing a perfect risotto is keeping your chicken broth warm. It’s essential to use warm broth because adding cold broth to the cooking rice can shock the grains and disrupt the cooking process. By maintaining a gentle simmer on your broth in a separate pot, you ensure that each addition seamlessly integrates into the risotto, allowing the rice to absorb the liquids gradually, which is vital for achieving that creamy consistency characteristic of risotto.

Discover the delicious world of creamy chicken and mushroom risotto, a comforting Italian dish that's perfect for any occasion. This indulgent recipe combines tender chicken, earthy mushrooms, and rich Parmesan cheese for a satisfying meal. With its creamy texture and simple preparation, this risotto is accessible for all cooking levels. Embrace the cooking process and enjoy a homemade meal that brings warmth and joy to your table. Perfect for weeknight dinners or special celebrations!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup Arborio rice

4 cups low-sodium chicken broth

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

1 medium onion, finely chopped

3 cloves of garlic, minced

1 cup cremini or button mushrooms, sliced

1 cup frozen peas

½ cup grated Parmesan cheese

¼ cup heavy cream

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prep the Broth: In a medium saucepan, gently heat the chicken broth over low heat. Keep the broth warm throughout the cooking process to ensure the rice cooks evenly.

Cook the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken thighs, seasoning them with a sprinkle of salt and pepper. Sauté for approximately 5-7 minutes, or until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil along with the unsalted butter. Allow the butter to melt completely, then add the chopped onion. Sauté for about 2-3 minutes, or until the onions become translucent. Next, add the minced garlic and continue to cook for an additional 30 seconds, letting the garlic become fragrant.

Add Mushrooms: Incorporate the sliced mushrooms into the skillet, stirring regularly. Cook for approximately 4-5 minutes, or until the mushrooms soften and take on a slight brown color.

Toast the Rice: Add the Arborio rice to the skillet, stirring thoroughly to coat the rice in the flavorful oils. Cook for 1-2 minutes until the edges of the rice become slightly translucent.

Deglaze with Wine: If using, pour in the white wine and stir the mixture until the liquid has mostly evaporated, allowing the rice to absorb those delicious flavors.

Add Broth Gradually: Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. It's crucial to let the rice absorb the broth completely before adding more. Continue this ladling process for about 18-20 minutes, until the rice is creamy and al dente in texture.

Finish with Peas, Chicken, and Cheese: When the rice has roughly 5 minutes remaining in its cooking time, stir in the frozen peas and the previously cooked chicken. Upon finishing the cooking, remove the skillet from the heat and mix in the grated Parmesan cheese and heavy cream for that luxurious creaminess. Taste and adjust the seasoning with salt and pepper as desired.

Serve: Ladle the creamy risotto into warm bowls, garnishing with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately for the best texture and flavor.

Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings.

Enjoy this comforting dish that brings warmth and richness in every bite!