This dish is a delicious combination of chicken and mushroom risotto. Serve with extra Parmesan to add even more umami goodness.
Chicken adds extra flavor and weight to this creamy mushroom risotto. Make sure you use low-sodium canned chicken broth when making risotto. As the broth cooks into the rice, it reduces, making regular canned broth too salty. Depending on how fast the rice is cooked, you may need more or less liquid.
Ingredients
- Two tablespoons butter
- 1/2 pound mushrooms, thinly sliced
- 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- One teaspoon of kosher salt divided
- 1/4 teaspoon freshly ground black pepper
- 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed
- One tablespoon of vegetable oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for serving
- Two tablespoons chopped fresh parsley
Directions
Heat the butter in a large saucepan over a moderate heat. Add the mushrooms. Stir frequently while cooking the mushrooms for about 5 minutes.
Add the chicken and 1/4 teaspoon salt. Cook the chicken until it is cooked, about 3 to 4 minutes. Remove the mixture from the pan. Bring the broth to a boil in a medium-sized saucepan.
Heat the oil in a large pot at a low temperature. Add the onion, and stir occasionally for about five minutes. Stir the rice until it becomes opaque. This should take about 2 minutes.
Add the remaining 1/4 teaspoon of salt and the wine to the rice. Stir frequently until the wine is absorbed.
Stir frequently, add about 1/2 cup simmering broth. Cook until absorbed. The rice and the broth should gently bubble; adjust the heat as necessary.
Continue to cook the rice by adding 1/2 cup of broth at a time, allowing it to absorb before adding the next half cup. This method will cook the rice until it is tender (about 25-30 minutes). The starch in the rice will thicken the broth. It’s possible that you only need some of the liquid or may require more broth or water.
Add the Parmesan, parsley, chicken, mushrooms, and Parmesan. Heat through. Serve the risotto topped with more Parmesan.