Chicken and Mushroom Risotto
Chicken and Mushroom Risotto

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken and mushroom risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken and Mushroom Risotto is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Chicken and Mushroom Risotto is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have chicken and mushroom risotto using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Mushroom Risotto:
  1. Make ready 2 tbsp butter
  2. Prepare 2 1/2 cups fresh mushrooms, sliced
  3. Make ready 2 pieces skinless chicken breast, cut in smaller pieces
  4. Get 5 1/2 cups chicken stock heated
  5. Make ready 1 1/2 cups arborio rice
  6. Get 1/2 cup dry white wine
  7. Make ready 1 large onion, chopped
  8. Make ready 4 garlic cloves, crushed
  9. Prepare 1 cup grated parmesan cheese, plus extra for serving
  10. Take 1/4 cup double cream
  11. Get 2 tbsp freshly chopped parsley
  12. Take Olive Oil
  13. Take to taste Salt
  14. Get to taste Ground black pepper
Instructions to make Chicken and Mushroom Risotto:
  1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
  2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
  3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
  4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
  5. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  6. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
  7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
  8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
  9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
  10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.

So that is going to wrap it up for this exceptional food chicken and mushroom risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!