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To fully appreciate the beauty of risotto, it is essential to understand its characteristics. Risotto is defined by its creamy consistency, which is achieved through the slow cooking of short-grain rice. The key to this dish lies in the starch released during the cooking process, particularly from Arborio rice. This variety is known for its high starch content, which allows the rice to absorb liquid while maintaining its shape, leading to that signature creamy texture without becoming mushy.

One-Pot Creamy Mushroom and Chicken Risotto

Discover the comforting delight of One-Pot Creamy Mushroom and Chicken Risotto, a classic Italian dish reimagined for easy weeknight dinners. This creamy, rich risotto features juicy chicken thighs, earthy cremini mushrooms, and perfectly cooked Arborio rice, all made in just one pot. Enjoy the harmonious blend of flavors without the hassle of extensive cleanup. It's a satisfying meal that offers a touch of gourmet experience right in your kitchen. Perfect for busy evenings!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup Arborio rice

4 cups low-sodium chicken broth, heated

1 cup white wine (optional, can substitute with an additional cup of broth)

8 oz (225g) cremini mushrooms, cleaned and sliced

1 medium onion, finely diced

3 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

2 tbsp olive oil

2 tbsp unsalted butter

1 tsp dried thyme (or 1 tbsp fresh thyme)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by thoroughly cleaning the cremini mushrooms and slicing them into thick pieces. Dice the chicken thighs into bite-sized pieces and finely chop the onion and garlic.

    Sauté Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the diced chicken thighs, seasoning them with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside on a plate.

      Cook Aromatics: In the same pot, lower the heat slightly and add the unsalted butter. Allow it to melt, then add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and aromatic.

        Add Mushrooms: Stir in the sliced mushrooms, cooking them for another 5-6 minutes until they release their moisture and begin to caramelize, enhancing their flavor.

          Incorporate the Rice: Add the Arborio rice and dried thyme to the pot, stirring constantly for about 1-2 minutes. This helps the rice absorb the flavors and become slightly translucent.

            Deglaze the Pot: Pour in the white wine (if using) and let it simmer for about 2-3 minutes, allowing most of the liquid to evaporate while scraping up any brown bits from the bottom of the pot.

              Add the Broth: Gradually pour in the heated chicken broth, stirring continuously to combine everything. Bring the mixture to a gentle simmer, reduce the heat to low, then cover the pot. Cook for 15-18 minutes, stirring occasionally until the rice is creamy and cooked to an al dente texture.

                Combine Chicken and Cream: Once the risotto is cooked, return the browned chicken to the pot along with the heavy cream and grated Parmesan cheese. Stir until well-combined and creamy. Taste and adjust seasoning with additional salt and pepper as desired.

                  Serve: Remove the risotto from heat. Garnish generously with freshly chopped parsley before serving. Enjoy this comforting one-pot meal warm and creamy!

                    Prep Time, Total Time, Servings:

                      10 minutes | 40 minutes | 4 servings

                        - Presentation Tips: For an elegant touch, serve the risotto in shallow bowls and sprinkle with extra Parmesan and a drizzle of olive oil on top. A few sprigs of fresh thyme can also elevate the presentation!