Savory Chicken and Mushroom Risotto -

Risotto, a classic dish hailing from Northern Italy, is often regarded as the epitome of comfort food. With its creamy texture and rich flavors, this dish has transcended its humble origins to become a favorite among home cooks and gourmet chefs alike. The beauty of risotto lies in its versatility; it can be tailored to include a wide range of ingredients, making it perfect for any occasion, whether it be a cozy family dinner or an elegant gathering. Among the myriad of variations, creamy savory chicken and mushroom risotto stands out as a delightful medley of flavors and textures that is sure to please every palate.

Savory Chicken and Mushroom Risotto

Discover the comforting delight of creamy savory chicken and mushroom risotto, a classic Italian dish that effortlessly combines rich flavors and creamy textures. This easy recipe features tender chicken thighs and earthy mushrooms, all enveloped in a silky sauce that's perfect for any occasion. With a few quality ingredients and a bit of patience, you can create a dish that's not only satisfying but also a culinary experience. Connect with the essence of Italian cooking and impress your loved ones with this delightful meal.

Print Recipe Pin Recipe

Ingredients

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

1 cup Arborio rice

4 cups low-sodium chicken broth, kept warm

1 cup fresh mushrooms (such as cremini or button), sliced thin

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional, for added flavor)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Prepare the Broth: In a medium saucepan, heat the chicken broth over low heat. Ensure it remains warm but avoid boiling; this will be added to the risotto in stages.

Sauté Chicken: In a large skillet or risotto pan, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, seasoning it with salt and pepper. Cook for about 5–7 minutes or until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Cook Aromatics: In the same pan, add the remaining tablespoon of olive oil along with the butter. Introduce the finely chopped onion, sautéing for 3–4 minutes until it becomes translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Add Mushrooms: Toss in the sliced mushrooms, cooking for approximately 5 minutes until they are tender and nicely browned. Sprinkle in the dried thyme while stirring to evenly distribute the flavor.

Toast the Rice: Pour the Arborio rice into the skillet, stirring constantly for about 2 minutes. This will lightly toast the rice and ensure it is well-coated in the oil, contributing to the creaminess of the risotto.

Deglaze with Wine: If desired, add the dry white wine to the pan, stirring and allowing it to cook until it has mostly evaporated. This adds depth of flavor to the dish.

Add Broth Gradually: Begin adding the warm chicken broth one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed before adding the next ladle. Continue this process for approximately 20–25 minutes, or until the rice is cooked al dente and has released its starch to create a creamy consistency.

Reintroduce Chicken: Once the risotto is creamy, stir in the cooked chicken, heavy cream, and grated Parmesan cheese. Mix thoroughly until the cheese has melted and the ingredients are well combined. Taste and adjust the seasoning with additional salt and pepper as needed.

Serve: Remove the skillet from the heat and let the risotto sit for a minute to thicken slightly. Serve hot in bowls, garnished with freshly chopped parsley and extra grated Parmesan if desired.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings