Recipe: Creamy Chicken & Mushroom Risotto

Posted in , , , on the 10th March, 2013
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Chicken & Mushroom Risotto

This is my very first risotto and I think this recipe tor Creamy Chicken & Mushroom Risotto is a winner (if I do say so myself). It’s creamy, garlicky, mushroomy (is that a word?), and just plain good (this recipe was adapted from AllRecipes)!  Like most risotto recipes, it takes a lot of stirring. So don’t think you can multitask while you’re making this dish. The time spent in front of the stove is so worth it. Patience is a virtue! What I do know is you will thoroughly enjoy this Creamy Chicken & Mushroom Risotto.

This is perfect for a romantic dinner, like date-night or Valentine’s Day dinner <3

Let me show you how to make this delicious Creamy Chicken & Mushroom Risotto.

<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>

Chicken & Mushroom Risotto

Here are the ingredients: chicken stock/broth, olive oil, shallot, garlic, butter, Arborio rice, kosher salt, black pepper, cooked boneless chicken breast, parmesan cheese and chives
Chicken & Mushroom RisottoChicken & Mushroom Risotto

In a saucepan, simmer the broth over low heat. You will use this later.

Chicken & Mushroom RisottoChicken & Mushroom Risotto

If you are using dried mushrooms (like I did) – rehydrate them in about 1 cup boiling water. Just set aside for 10-minutes to allow them to fully rehydrate.

Chicken & Mushroom Risotto

Once the 10-minutes have passed, drain the mushrooms and add the rehydrating liquid to broth pot (do not throw away good flavor). It’s okay if you’re using fresh mushrooms. There is a lot of flavor in fresh mushrooms too!

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Add 1 tablespoon olive oil in a medium pot over medium-high heat.  Stir in the chopped mushrooms (make sure they are well drained if using rehydrated), and cook until soft, about 5 minutes. Make sure to get some good color on the mushrooms. Remove mushrooms and set aside.

Chicken & Mushroom RisottoChicken & Mushroom Risotto

While your mushrooms are cooking you can get the prep work out of the way and chop your shallot and garlic.

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Add in one more tablespoon of olive oil in your medium pot. Add the shallots and cook for about 2 minutes until they are just starting to soften.  Then add in your garlic and stir to combine (adding it now helps so it doesn’t have as much of a chance to burn.

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Add in 1 tablespoon of butter and add in the rice, stirring to coat the rice with oil and butter. This will take about 2 minutes.

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

When the rice has taken on a pale, golden color, begin adding 1/2 cup stock/broth to the rice, and stir until the broth is absorbed.  Stir
your pot constantly!

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Keep stirring until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

… until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

It will feel like you’re not making progress, but trust me you are! It’s oh, so good!

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

… until your pot looks dry, like the first picture above. Then add in another 1/2 cup of the stock/broth. And keep stirring…

And so on until the stock/broth is gone, 15-20 minutes are up and your rice looks fully cooked (al dente). It will look creamy too.

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Season with pepper and salt to taste and stir to combine.

Chicken & Mushroom RisottoChicken & Mushroom RisottoChicken & Mushroom Risotto

Remove from heat, and stir in chicken (I used pre-cooked chicken breast strips, but any cooked chicken will do), mushrooms, parmesan…

Chicken & Mushroom Risotto Chicken & Mushroom Risotto

…and 2 tablespoons more butter and stir to combine.

Chicken & Mushroom Risotto

Finally stir in chives and its ready! You’ve earned this for all your efforts at the stove 🙂

Serve it hot. You can store leftovers (if there are any) in an airtight container in the refrigerator.

Chicken & Mushroom Risotto

This is so creamy and tastes way more indulgent than it is.  The flavor will explode in your mouth!

If you try this recipe for Creamy Chicken & Mushroom Risotto, please COMMENT below. I want to hear your results!

Enjoy the comfort of food!

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Printable Recipe:

Creamy Chicken & Mushroom Risotto

Serves 5
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Milk Allergy (Dairy)
Meal type Main Dish, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot
Occasion Formal Party
Website AllRecipes
This Creamy Chicken & Mushroom Risotto is creamy , garlicky, mushroomy (is that a word?), and just plain good! Risotto isn't hard...I'll show you all the steps: http://recipesingoodtaste.com/?recipe=recipe-creamy-chicken-mushroom-risotto

Ingredients

  • 4 cups chicken stock/broth
  • 2 tablespoons olive oil
  • 2 1/2 cups mushrooms, thinly sliced & roughly chopped ((shitake, portobello or white button) OR 1 1/2 cup dried mushrooms that have been hydrated in 1 cup boiling water)
  • 1 Large shallot, diced (may substitute an onion)
  • 4 garlic cloves, finely diced
  • 3 tablespoons butter
  • 1 cup Arborio rice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cup cooked boneless chicken breast, diced in 1/2 inch pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chives, chopped (dried are fine)

Note

URL: http://recipesingoodtaste.com/?recipe=recipe-creamy-chicken-mushroom-risotto

Directions

Step 1 In a saucepan, simmer the broth over low heat. You will use this later.
Step 2 If you are using dried mushrooms (like I did), hydrate them in 1 cup boiling water and set aside for 10-minutes. Drain the mushrooms and add rehydrating liquid to broth pot.
Step 3 Add 1 tablespoon olive oil in a medium pot over medium-high heat. Stir in the mushrooms (drained if using rehydrated), and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Step 4 Add 1 more tablespoon olive oil to skillet, and stir in the shallots & garlic. Cook for about 1-2 minutes until they are just starting to soften. Add in 1 tablespoon of butter and add the rice, stirring to coat the rice with oil and butter. This will take about 2 minutes. .
Step 5 When the rice has taken on a pale, golden color, begin adding 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth a 1/2 cup at a time (stirring continuously) until the liquid is absorbed and the rice is al dente. This will take about 15 to 20 minutes
Step 6 Remove from heat, and stir in cooked mushrooms, chicken, the remaining butter, chives, and parmesan. Feel free to season with salt and pepper to taste.
Step 7 Serve hot. You can store leftovers (if there are any) in an airtight container in the refrigerator.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder