Chicken Mushroom Risotto Recipe

Rating 5.0
| 0
Let the art of risotto making deter you no more with this chicken mushroom risotto. This creamy, soul-warming dish is worth the bicep workout. With lots of finesse and a few added flavors, it's sure to be a crowd-pleaser.
Dinner
Italian
26
ingredients
17
steps
50
minutes
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.

Ingredients

Servings:
4
For the Vegetable Broth
1
small carrot
1
small onion
1
celery stalk
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
salt
1
bay leaf
2 cup(s)
water
For the Chicken Mushroom Risotto
1 batch of vegetable broth, see above
1/2 cup(s)
dried mushrooms of choice
2 cup(s)
boiling water
1
shallot
2
garlic cloves
1/2 cup(s)
fresh mushrooms of choice
2 tblsp
olive oil
8 oz
cooked chicken, shredded, see notes 1
1/2 cup(s)
arborio rice
1/4 tsp
grated nutmeg
2 tsp
dried thyme
1/2 cup(s)
white wine
salt, to taste
2 tblsp
unsalted butter
3 tblsp
heavy cream
1/4 cup(s)
grated Parmesan cheese, plus more for serving
1
lemon, zested
4
fresh thyme, parsley or basil sprigs

Directions 17 steps | 50 Minutes

Step 1

Prepare the vegetable broth. Roughly chop the carrot, celery and onion. In a small saucepan, place the chopped carrot, celery, onion, garlic powder, onion powder, salt and bay leaf. Cover with two cups of water. Bring to a simmer over medium-high heat. Keep warm.

Step 2

Prepare the dried mushrooms. In a heatproof bowl, place the dried mushrooms and add two cups of boiling water. Allow the mushrooms to soak for at least 20 minutes.

Step 3

Once the mushrooms have softened, remove the mushrooms from the water.

Step 4

Strain the remaining mushroom water into your warm pot of vegetable broth.

Step 5

Gently squeeze the mushrooms of their liquid and chop. Set aside. 

Step 6

Prepare the aromatics. Finely dice the shallot and mince the garlic. Set aside.

Step 7

Remove the stems from the fresh mushrooms and wipe them clean with a dry towel. Slice into ⅛-inch slabs. Set aside.

Step 8

Cook the chicken mushroom risotto. In a pot over medium-high heat, warm the olive oil for 1 minute. Decrease the heat to medium and add the diced shallot. Sauté for 3-4 minutes, until translucent and golden.

Step 9

Add the garlic and fry for 1 minute.

Step 10

Add the chopped rehydrated mushrooms, fresh mushrooms and shredded chicken. Stir well. Let the mixture caramelize for 2-3 minutes. Refrain from adding salt.

Step 11

Add the arborio rice, grated nutmeg and dried thyme to the pot and mix generously.

Step 12

When the rice grains become translucent around the edges and you can see the seed inside, add the white wine and a dash of salt. Cook until the wine has reduced by half, about 1-2 minutes.

Step 13

Next, begin to ladle in the hot broth. (See notes 2.)

Step 14

After each spoonful of broth, mix generously until the liquid is absorbed. Once absorbed, add the next ladle of broth. Repeat the steps until the rice is tender. This process will take 17-20  minutes. Be sure to continuously stir, as banging the grains of rice together with your spoon is what gives your risotto its creamy texture. (See notes 3.)

Step 15

Once the rice is tender and the liquid absorbed, add the butter and stir until melted.

Step 16

Add the heavy cream, Parmesan cheese and lemon zest, if desired. Cook 2-3 minutes. Season with salt to taste, if needed.

Step 17

Garnish with more Parmesan and even a few chopped fresh herb leaves, if desired. Salude!


Notes:

  1. If you'd like to go the extra mile, and roast your own whole chicken, make sure to add the chicken bones to the simmering broth for extra flavor. Strain the bones out when you are ready to use the broth in cooking the risotto!
  2. If desired, you may strain the broth before ladling it into the risotto.
  3. A long sturdy spoon is a perfect tool to mix the risotto.

Nutrition Per Serving
View All
CALORIES
540
FAT
23.8 g
PROTEIN
25.1 g
CARBS
53.8 g

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