Go Back
To appreciate the Creamy Mushroom & Chicken Risotto fully, it’s essential to understand the origins and characteristics of risotto itself. Hailing from Northern Italy, risotto is a staple of Italian cuisine known for its creamy consistency and rich flavor. Traditionally made with Arborio rice, risotto is a dish that requires patience and attention to detail, as the cooking technique is crucial to achieving the desired texture.

Creamy Mushroom & Chicken Risotto

Discover the magic of Italian cooking with this Creamy Mushroom & Chicken Risotto recipe. This comforting dish features tender chicken and earthy mushrooms, all enveloped in a velvety risotto made with Arborio rice. Experience the art of layering flavors as you slowly cook the rice to creamy perfection, enhancing each bite with rich broth and a splash of white wine. Perfect for casual dinners or special occasions, this risotto invites creativity, allowing you to customize ingredients to suit your taste. Impress friends and family with this hearty yet elegant meal. Dive into this culinary delight and enjoy the rich, comforting flavors that risotto has to offer!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken breast, diced into bite-sized pieces

1 cup Arborio rice

4 cups chicken stock, kept warm on the stove

1 cup dry white wine

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups mushrooms (cremini or button), sliced

1 cup heavy cream

1 cup finely grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Chicken:

    In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken breast, season generously with salt and pepper, and sauté. Cook for approximately 5-7 minutes, or until the chicken is golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate.

      Sauté the Vegetables:

        In the same skillet, add the remaining tablespoon of olive oil along with the butter. Allow the butter to melt completely. Once melted, add the chopped onion and sauté for about 3-4 minutes until the onions become translucent and fragrant. Follow with the minced garlic and sliced mushrooms; cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

          Toast the Arborio Rice:

            Add the Arborio rice to the skillet, stirring it through the mixture for about 1-2 minutes. This will toast the rice and enhance its nutty flavor while ensuring it retains its texture during cooking.

              Deglaze with Wine:

                Pour in the dry white wine, stirring continuously. Keep stirring until the wine is fully absorbed by the rice, which will incorporate a deeper flavor into the dish.

                  Gradually Add Chicken Stock:

                    Once the wine is absorbed, begin ladling in the warm chicken stock, one ladle at a time. Stir frequently and allow each addition to be mostly absorbed by the rice before adding the next ladle. Continue this process for approximately 18-20 minutes, or until the rice reaches an al dente texture and a creamy consistency.

                      Incorporate Final Ingredients:

                        Gently fold in the cooked chicken, heavy cream, and grated Parmesan cheese. Stir until everything is well combined and creamy. If the risotto appears too thick, feel free to add a splash more chicken stock to achieve your desired consistency. Season with additional salt and freshly ground black pepper to taste.

                          Garnish and Serve:

                            Once done, remove the skillet from the heat and let it sit for a minute to thicken. Serve the risotto hot, garnished with a sprinkle of freshly chopped parsley for a vibrant touch and added flavor.

                              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings