Chicken and Mushroom Risotto with Parmesan
A creamy, comforting bowl of Chicken and Mushroom Risotto with Parmesan is a perfect symphony of flavors. This dish combines tender chicken and earthy mushrooms with rich, cheesy risotto, cooked to creamy perfection.
Equipment
- Large pan
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock, warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Heat the olive oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper, and cook until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the mushrooms and cook until they are soft and browned.
- Add the Arborio rice to the pan, stirring to coat the grains with the butter and cook for about 2 minutes until they are slightly toasted.
- Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
- Gradually add the warm chicken stock, one ladle at a time, waiting for the liquid to be absorbed before adding more, while stirring continuously.
- Once all the stock has been incorporated and the rice is al dente, stir in the cooked chicken, Parmesan cheese, parsley, and thyme. Cook for an additional 3 minutes to reheat the chicken and melt the cheese.
- Season with additional salt and pepper to taste.
Notes
For a vegetarian version, omit the chicken and use vegetable stock.
Ensure the chicken stock is kept warm to help maintain the temperature throughout the cooking process, which is essential for the perfect risotto texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a little water or stock to loosen the risotto if necessary.