Chicken and Mushroom Risotto
August 1, 2020
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Chicken and mushroom risotto is light yet filling, elegant yet simple. Rich mushrooms, tender chicken, fresh citrus and vibrant green herbs come together to form a classic marriage of flavors.
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This entire meal is created in a single saucepan and the addition of lemon provides a fresh citrus burst which livens the dish. For this recipe I used a mix of baby bella and portobello mushrooms for added earthiness, but any variety you like should be delicious. Parsley brings added freshness, herbs such as dill, chervil or tarragon would also be delicious paired with this chicken and mushroom risotto.
Italian classic risotto is often thought to take hours of labor and be far too difficult to master. This chicken and mushroom risotto recipe will demystify a simple dish and once conquered offers endless delicious variations such as salmon and asparagus, radicchio and gorgonzola, prawn and tomato, butternut squash and sage, or fennel and lemon. Just let your taste buds guide you!
Chicken and Mushroom Risotto
Light yet filling, elegant yet simple. Rich mushrooms, tender chicken, fresh citrus and vibrant green herbs combine to form a classic marriage of flavors.
Ingredients
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5 tbsp unsalted butter, divided
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2/3 lb boneless chicken breast
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1 lb mushrooms, thinly sliced
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1 cup onion, finely chopped
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1 clove garlic, minced
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1 1/2 cups risotto rice, (such as arborio or carnaroli rice)
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1/2 cup white wine or chicken broth or chicken stock
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4 cups chicken broth or stock, hot
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1/2 cup parmesan cheese, grated or shredded
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15 sprigs parsley, finely chopped
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1 lemon zest and juice
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salt, to taste
Instructions
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Heat a medium saucepan on a medium heat and add one tablespoon of unsalted butter.
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When the butter has melted, add the diced chicken and cook for 3 minutes.
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Add the mushrooms and continue to cook for an additional 4 minutes, until mushrooms are softened and chicken is fully cooked. Season with salt, then transfer the chicken and mushrooms to a plate and set aside.
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Place the same saucepan back on the heat and add one tablespoon of unsalted butter. Add the finely chopped onion and cook for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
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Add the white wine (or 1/2 cup of chicken broth) to the pan and reduce for 1 minute, allowing the alcohol to burn off and the liquid to be absorbed.
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Once the wine has reduced, ladle one scoop of hot chicken stock into the rice and stir until absorbed. Continue this process until the stock is finished and the rice is cooked, about 15 minutes. Stirring breaks down the starch within the rice to produce a perfectly creamy consistency.
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Finish by adding the remaining butter, parmesan, parsley, cooked chicken, mushrooms, the zest and juice of a lemon, and salt to taste. Stir to combine, the rice should be velvety and loose in consistency. Serve immediately and garnish with additional parmesan cheese.
