Chicken and Mushroom Risotto
Chicken and Mushroom Risotto

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and mushroom risotto. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken and Mushroom Risotto is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken and Mushroom Risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

Cook, stirring frequently, until all of the wine has been absorbed. Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Risotto is a classic that everyone should know, and this EASY creamy Chicken and Mushroom Risotto is one of my favourites.

To begin with this recipe, we have to prepare a few components. You can have chicken and mushroom risotto using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken and Mushroom Risotto:
  1. Make ready 1 Onion
  2. Prepare 1 clove Garlic
  3. Prepare 3 tbsp Olive oil
  4. Get 200 ml White Wine
  5. Take 750 ml Chicken Stock
  6. Get 300 grams Arborio Rice
  7. Get 2 Chicken Breasts
  8. Make ready 8 Chestnut Mushrooms
  9. Get 2 tsp Dried Thyme
  10. Make ready 1 bunch Flat Leaf Parsley
  11. Take 1 Freshly Grated Parmesan

Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned. Stir the soup and broth in the skillet and heat to a boil. Heat oil in a large frying pan; add diced onion and cook until softened. Add diced chicken and cook until browned.

Steps to make Chicken and Mushroom Risotto:
  1. Add Olive oil to large pan and warm over moderate to low heat. Finely chop onion and garlic and add to pan, leave to soften for 5mins. Add chicken and fry for further 2-3 mins.
  2. Add finely sliced mushrooms and thyme and stir for 30 secs. Add rice and cook for further 1-2 mins until edges of rice become opaque. Add white wine and stir until wine absorbed by rice.
  3. One ladle at a time add chicken stock until absorbed.
  4. After 15-20 mins rice should be nearly done, next step is all about personal taste if you like it 'al dente' or a bit wet. I prefer inbetween, so once rice is just past al dente i add a large handfull of parmesan and the parsley. Once stirred in then cook for further minute then spoon into warmed risotto plates
  5. Garnish with a few sprigs of parsley and extra parmesan and black pepper to taste.
  6. You can see that i don't use salt. There is enough salt from the stock and parmesan for my liking.

Add rice and stir until all the grains are coated with oil. Pour in chicken stock; add mushrooms and fold through. You can skip the chicken and only use mushrooms for a creamy vegetarian risotto. For the ultimate comfort risotto, fry up some lardons with the chicken. This risotto is really great the same day you make it.

So that is going to wrap it up for this special food chicken and mushroom risotto recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!