The temperatures are already in single digits here, in London. I guess, we have skipped fall and landed directly in to winters! Now, while I can’t really help the weather, I sure can treat myself to yummy, comforting foods. And when talking of comfort food, risotto features in my top five. This creamy, cheesy and herby rice is like a warm hug on a chilly evening. And so, here is my mushroom and chicken risotto recipe for you all. Which also is one of my favourites in this Italian rice recipe category.
This risotto is fairly a easy and a one pot recipe too. However, the cooking time is longer, somewhere around an hour. And that is because of the rice. But don’t they say all good things take time? 🙂
Also see,
Creamy garlic butter Tuscan mushrooms
Herby stir fried garlic mushrooms
Baked Sriracha chicken tenders
The ingredients
For the mushroom and chicken risotto, the rice that you need is Italian arborio rice. This is a short grained rice, which becomes really creamy once cooked. Nonetheless, if this is not available, you could also use the long grained variety. But, using arborio does make all the difference. Secondly, my recipe also calls for the use of white wine. What this does is it intensifies the taste of the risotto. As the alcohol will eventually evaporate, it will leave behind its acidic taste, thus enhancing the flavours of the food. However, if you do not want to add the wine, you can substitute it with some lemon juice, too. Thirdly, remember I also said that is risotto is herby? That’s because I have use parsley, thyme and also basil. And all three of these herbs give the dish a beautiful and fresh fragrance. So, if you also are able to use all of these, then nothing like it. And lastly, the grated parmesan imparts even more of a creamy texture. And in my opinion, this probably is the hero of the dish. 😉
All in all, very simple ingredients come together to make this magical recipe. The risotto is best served fresh and warm. Grate some more parmesan over it when serving, and you will realise the comfort I have been talking about. Just pair this up with a crisp and chilled glass of white wine and loose yourself in the magic.
I hope you will give my easy risotto recipe a try and will enjoy it as much as I do, too!
Eat hearty!
Mushroom and chicken risotto
Ingredients
- 1¼ cups arborio rice Italian short gran rice
- 1½ cups chicken breast diced
- 2 cups chestnut mushrooms sliced
- 1 medium onion finely chopped
- 2 tbsp garlic minced
- ¼ cup parmesan cheese grated
- ¼ cup white wine or 3-4 tbsp lemon juice
- 4-6 cups chicken stock or veg stock/hot water
- 8-10 sprigs thyme
- 5-6 tbsp parsley chopped
- 5-6 tbsp basil chopped
- 4 tbsp black pepper crushed
- 2-3 tbsp olive oil
- salt to taste
Instructions
- Heat a tablespoon of the oil and add the chicken along with a few sprigs of thyme, some salt and pepper. Sautee´the chicken until cooked, then remove and set aside
- Heat another tablespoon of the oil and sautee´the mushrooms the same way and set aside
- Add the remaining oil to your pot and add in the onion and garlic
- When the onions turns translucent and the garlic becomes fragrant, add the rice
- Stir fry the rice until it becomes translucent and then add the wine. Mix well and wait until the wine evaporates
- Then add about 2 ladles (or just enough to cover the rice) of the stock, a few thyme sprigs and cook the rice. Repeat this process until the rice is completely cooked
- When the rice is cooked and creamy, add the remaining crushed pepper, chicken and mushrooms. Stir this in well and check for salt. Adjust, if needed
- Lower the flame and add the grated parmesan
- Mix it in well and add the chopped parsley and basil leaves. Turn the flame off, cover and let it rest for 5 minutes before serving
- Serve this yummy and creamy mushroom and chicken risotto fresh and warm with a glass of chilled white wine. Enjoy!
Notes
- You can also cook the entire risotto in butter instead of the olive oil
- When you add the chicken stock to the rice, make sure it is hot
- tbsp - tablespoon
