Chicken & Mushroom Risotto

One of the crucial steps in making the perfect creamy chicken and mushroom risotto is preparing the broth. It's vital to keep your chicken or vegetable broth warm throughout the cooking process. This practice ensures that the temperature of the risotto remains consistent, allowing the Arborio rice to cook evenly and absorb the flavors of the broth effectively. If you add cold broth to the risotto, it can shock the rice, resulting in a less creamy texture and uneven cooking. To maintain the temperature, simply heat the broth in a saucepan over low heat and keep it simmering gently as you prepare the risotto.

Discover the warmth of Creamy Chicken & Mushroom Risotto, an Italian classic that combines tender chicken, earthy mushrooms, and rich cream for an irresistible dish. Perfect for any occasion, this recipe guides you through the gentle art of risotto-making, emphasizing the importance of Arborio rice and a gradual broth addition for that signature creamy texture. Enjoy the comfort of flavorful risotto that delights the senses and warms the soul.

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Ingredients

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

1 cup Arborio rice

4 cups low-sodium chicken broth

1 cup white wine (optional, can substitute with additional broth)

1 medium onion, finely chopped

3 cloves 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 saucepan, heat the chicken broth over low heat; keep it warm throughout the cooking process.

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 and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the chopped onions and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Add Mushrooms: Stir in the sliced mushrooms and cook for about 4-5 minutes, or until they soften and begin to brown.

Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat it with the oil and butter. Cook for 1-2 minutes until the rice is slightly translucent around the edges.

Deglaze with Wine: Pour in the white wine (if using) and stir until it has mostly evaporated, allowing the rice to absorb the flavors.

Add Broth Gradually: Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

Finish with Peas, Chicken, and Cheese: When the rice has about 5 minutes left to cook, stir in the frozen peas and cooked chicken. Once the rice is cooked, remove the skillet from the heat and stir in the Parmesan cheese and heavy cream for extra creaminess. Adjust seasoning with salt and pepper if needed.

Serve: Spoon the risotto into bowls, garnish with freshly chopped parsley, and additional Parmesan if desired. Serve immediately.

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