Author:Erren Hart
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Who doesn’t love a good risotto? With this recipe, you’ll learn how to master making risotto right in your own kitchen! No need to wait for eating out – Make restaurant-quality risotto at home.
Serve with homemade garlic bread for the perfect Italian meal.
Risotto is so much more than a rice dish – It’s a filling, satisfying meal all on its own. There is nothing better than a creamy and decadent risotto. It’s pure comfort food. This Chicken & Mushroom Risotto is the perfect example.
Many cooks are intimidated by making risotto, but if you follow this recipe, you’ll learn all you need to know to make a delicious risotto your whole family will enjoy.
Why This Recipe Works
- Using dried mushrooms and the stock made from soaking them adds that rich Umami expected in mushroom risotto.
- Using fresh mushrooms as well as dried gives the dish a variety of tastes and texture.
- Finishing with butter and cheese adds that velvety, creamy finish risotto should have.
What Is Risotto?
Risotto is an Italian rice dish cooked with stock or broth until it reaches a creamy consistency which is achieved by the starch released from the rice when cooked and stirred. The stock can be meat or vegetable-based. Risotto is finished with butter and grated Italian cheese such as romano or parmesan.
What Rice Is Used For Risotto?
Traditionally, risotto is made using Arborio rice, but can also be made using Carnaroli rice (sometimes called ‘Risotto Rice’ found in grocery stores). The rice needs to be high starch rice to get that creamy consistency risotto is known for.
Why Risotto Is Stirred
Stirring risotto helps the rice releases its starch into the stock which gives it the iconic creamy finish you want in a good risotto.
How To Make Risotto
- Soak the porcini mushrooms and reserve 2 cups of the liquid.
- Cook the mushrooms with garlic and set aside
- Cook chopped shallots and garlic until soft.
- Add the rice and toast it in the shallot mixture.
- Cover with white wine and allow it to completely absorb into the rice.
- Add the reserved mushroom liquid and the stock until the has covered the surface of the rice. Stir frequently until absorbed.
- Repeat this process three more times.
- Remove from heat, mix in the mushrooms followed by butter, and cheese.
- Add the cooked chicken and serve.
Step By Step Instructions
Soak the porcini mushrooms in 2-3 cups of boiled water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserve 2 cups of the liquid.
Heat the oil in a large pan and saute the mushrooms with garlic until they are soft.
Erren’s Top Tip
See all that brown stuff in the bottom of the pan? That adds flavor. Leave it to build. You’ll scrape it into the stock later!
If needed add another tablespoon of oil to the pan. Add the shallot and remaining garlic and cook until soft.
Add the rice and stir to coat. Cook the rice for 2 to 3 minutes, stirring frequently to toast.
Add the wine to cover the surface of the rice and stir frequently (scraping the bottom of the pan to stir all that flavorful brown stuff into the wine) until it has completely absorbed.
Add the reserved mushroom liquid and then add the stock until the has covered the surface of the rice.
Stir frequently until the stock has absorbed into the rice. Repeat this process three more times. Check for seasoning, you probably will need to add salt.
Erren’s Top Tip
Don’t over stir your risotto. It doesn’t need constant stirring a good rule of thumb is to give it a stir every minute or so. Let it cook and do its thing
When the stock has absorbed remove the pot from the heat. Mix in the mushrooms, then add the butter and cheese. Mix vigorously until well combined.
This method creates the perfect consistency for risotto. The rice should not be able to hold its shape and it will look very creamy.
Add the cooked chicken, and serve immediately garnished with grated cheese and parsley.
How To Make Ahead Chicken & Mushroom Risotto
To make risotto ahead of time, cook it until the stock has been absorbed twice then cool and chill. When ready to serve, continue cooking with the third addition of stock and follow the recipe instruction from there.
Recipe Tips
- Don’t skip heating the stock, it helps it to absorb into the rice.
- Don’t over stir your chicken and mushroom risotto during the cooking process. It doesn’t need constant stirring a good rule of thumb is to give it a stir every minute or so. Let it cook and do its thing
- When finishing with the butter and cheese, be sure to mix vigorously. This stirring method creates the perfect consistency for risotto.
FAQs
How to Store Risotto
Store in the refrigerator an airtight container for up to three days.
Can Risotto Be Frozen?
Risotto does not freeze well as it becomes mushy when thawed.
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Let’s Make Chicken & Mushroom Risotto
This creamy Chicken and Mushroom Risotto recipe is a great way to use up leftover chicken. Rich in earthy mushroom flavor, this comforting dish is a real crowd-pleaser.
5 from 9 votes
Prep15 minutes minutes
Cook30 minutes minutes
Total45 minutes minutes
Serves: 6
Rate
Ingredients
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 pound cremini mushrooms sliced
- 1 shallot minced
- 2 cups arborio rice
- 2 cups white wine or vermouth
- 6-7 cups chicken stock hot
- salt
- 2 cups leftover or cooked chicken chopped
- 2 tablespoons butter
- ½ cup grated parmesan cheese plus more for serving
- a good handful of fresh parsley chopped
US Customary – Metric
Instructions
Soak the Porcini mushrooms in 2-3 cups of boiled water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserve 2 cups of the liquid.
Heat the oil in a large saucepan and add about 2 teaspoons of the garlic and cook about a minute to brown. Add the cremini mushrooms andand season with salt. Saute the mushrooms until they are soft. Add the porcini mushrooms cook another minute. Remove the mushrooms from the pan and set aside.
If needed add another table spoon of oil to the pan. Add the shallot and remaining garlic and cook until soft.
Add the rice and stir to coat. Cook the rice for 2 to 3 minutes, stirring frequently to toast. Add the wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom liquid and then add the stock until the has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process three more times. Check for seasoning, you probably will need to add salt.
When the stock has absorbed into the rice and the rice is cooked but still al dente, remove the pot from the heat. Mix in the mushrooms and chicken, then add the butter and cheese and mix vigorously until well combined. This method creates the perfect consistency for risotto. The rice should not be able to hold its shape and it will look very creamy. Serve immediately garnished with grated cheese and parsley.
Tips + Notes
- Don’t skip heating the stock, it helps it to absorb into the rice.
- Don’t over stir your risotto during the cooking process. It doesn’t need constant stirring a good rule of thumb is to give it a stir every minute or so. Let it cook and do its thing
- When finishing with the butter and cheese, be sure to mix vigorously. This stirring method creates the perfect consistency for risotto.
Nutrition Information:
Calories: 631 (32%)| Carbohydrates: 73g (24%)| Protein: 33g (66%)| Fat: 16g (25%)| Saturated Fat: 6g (38%)| Cholesterol: 75mg (25%)| Sodium: 606mg (26%)| Potassium: 1106mg (32%)| Fiber: 3g (13%)| Sugar: 7g (8%)| Vitamin A: 212IU (4%)| Vitamin C: 3mg (4%)| Calcium: 133mg (13%)| Iron: 4mg (22%)
Nutritional Data Disclaimer
Author:Erren Hart
Course:Main
Cuisine:Italian
Keyword:mushroom risotto, risotto, risotto recipe
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