Chicken & Mushroom Risotto Recipe
Introduction
Chicken & Mushroom Risotto is a comforting, creamy dish perfect for weeknight dinners or special occasions. Packed with tender chicken, savory mushrooms, and rich parmesan, this recipe is both satisfying and deliciously indulgent.
Ingredients
- 1 tsp – 1 tbsp olive oil
- 2.5 oz / 75 g bacon (preferably streaky/fatty, optional)
- 12 oz / 350 g chicken thigh fillets, cut into bite-size pieces
- 13 oz / 400 g mushrooms, sliced (Swiss brown recommended)
- 2 tbsp / 30 g unsalted butter
- 2 garlic cloves, minced
- 1 onion, finely diced (brown, white, or yellow)
- 1/2 cup / 125 ml white wine (optional – can substitute with water or chicken broth)
- 1 1/4 cups / 250 g arborio risotto rice, uncooked
- 4 cups / 1 litre chicken broth/stock
- 1/2 cup / 35 g freshly grated parmesan cheese
- 1 – 3 tbsp / 15 – 50 g unsalted butter
- Freshly chopped parsley for garnish
Instructions
- Step 1: Heat 1 tsp olive oil in a pot or skillet over high heat. Add bacon and cook until golden, then transfer to a small microwave-proof bowl.
- Step 2: Leave about 1 tbsp bacon fat in the pot, discard the rest. Add chicken pieces and cook until browned and cooked through. Transfer to a separate bowl.
- Step 3: Add mushrooms to the pot and cook until lightly golden. Add mushrooms to the bowl with the chicken.
- Step 4: Reduce heat to medium and return the pot to the stove. Melt 2 tbsp butter, then add minced garlic and diced onion. Sauté for about 3 minutes until softened.
- Step 5: Increase heat to high. Add the risotto rice and stir until grains become partially translucent, about 1 minute.
- Step 6: Pour in white wine (or substitute), scraping the bottom to collect any browned bits. Cook for about 2 minutes until the alcohol smell evaporates.
- Step 7: Lower heat to medium-low. Add about 3 cups of chicken stock. Leave uncovered, stirring only once or twice, until most liquid is absorbed.
- Step 8: Check the rice’s firmness. Add stock 1/2 cup at a time, stirring in between, until rice is cooked to your preference.
- Step 9: Stir the cooked chicken and mushrooms back into the risotto to heat through.
- Step 10: Add a splash of chicken broth to loosen the risotto slightly, then remove the pot from the heat.
- Step 11: Key step: Stir in 1-3 tbsp butter and parmesan cheese vigorously to activate starch and create a creamy texture. Add extra broth if you prefer a soupier consistency.
- Step 12: Serve immediately, garnished with the reheated bacon, extra parmesan, and fresh parsley.
Tips & Variations
- Use chicken breast instead of thigh if you prefer leaner meat, but thigh adds more flavor and tenderness.
- For a vegetarian version, omit chicken and bacon, and substitute chicken stock with vegetable stock.
- Add a splash of lemon juice at the end to brighten the flavors.
- Sauté mushrooms separately to avoid watering down the risotto and maintain their golden color.
- Use freshly grated parmesan for the best melt and flavor.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to restore creaminess. Risotto is best enjoyed fresh, as it thickens and loses texture upon cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, you can use cremini, button, or even shiitake mushrooms depending on your preference. Just slice them evenly and sauté until golden.
Is it necessary to use white wine?
White wine adds depth and acidity but it’s optional. You can replace it with water or extra chicken broth if you prefer.
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Chicken & Mushroom Risotto Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Chicken & Mushroom Risotto is a creamy, satisfying dish combining tender chicken thigh pieces, earthy mushrooms, and rich parmesan cheese. Cooked slowly using the stovetop sauté and simmering method, the risotto is enriched with butter and bacon for extra flavor. Perfect for a comforting dinner, this recipe delivers a classic Italian-inspired meal with a velvety texture and deep savory notes.
Ingredients
Scale
Meat and Vegetables
- 2.5 oz / 75 g bacon (preferably streaky/fatty, optional)
- 12 oz / 350 g chicken thigh fillets, cut into bite size pieces
- 13 oz / 400 g mushrooms, sliced (Swiss brown recommended)
- 1 onion, finely diced (brown, white, or yellow)
- 2 garlic cloves, minced
Pantry and Dairy
- 1 tsp – 1 tbsp olive oil
- 2 tbsp / 30 g unsalted butter
- 1 – 3 tbsp / 15 – 50 g unsalted butter (for finishing)
- 1/2 cup / 35 g freshly grated parmesan cheese
- 1 1/4 cups / 250 g arborio risotto rice, uncooked
- 1/2 cup / 125 ml white wine (optional, can substitute with water or chicken broth)
- 4 cups / 1 litre chicken broth or stock
- Freshly chopped parsley for garnish
Instructions
- Cook the bacon: Heat 1 tsp of olive oil in a pot or skillet over high heat. Add the bacon and cook until golden and crispy. Transfer the bacon to a small microwave-proof bowl for reheating later.
- Cook the chicken: Leave about 1 tablespoon of bacon fat in the pot, discarding any excess. Add the chicken thigh pieces to the pot and cook over high heat until browned and cooked through. Remove the chicken and set aside in a separate bowl.
- Cook the mushrooms: Add the sliced mushrooms to the pot and cook until they turn a light golden color. Combine them with the cooked chicken in the bowl.
- Sauté the aromatics: Turn the heat down to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add the minced garlic and finely diced onion. Sauté for about 3 minutes, or until the onion softens and becomes translucent.
- Toast the rice: Increase the heat to high, add the arborio rice to the pot, stirring constantly until the grains become partially translucent. This should take no longer than one minute and helps to coat the rice in butter and flavor.
- Add the wine: Pour in the white wine (or substitute liquid), scraping the bottom of the pot to release any browned bits. Cook for about 2 minutes until the alcohol smell evaporates.
- Add stock gradually: Reduce the heat to medium-low, add about 3 cups of chicken stock, and leave the risotto uncovered. Stir only once or twice, allowing the rice to absorb the liquid.
- Continue adding stock: Check the firmness of the rice, then add the remaining 1/2 cup of stock gradually, stirring in between additions, until the rice reaches your preferred tenderness—creamy yet with a slight bite.
- Reintroduce chicken and mushrooms: Add the cooked chicken and mushrooms back to the risotto near the end just to warm through.
- Adjust consistency: Add a small splash of chicken broth to loosen the risotto if it appears too thick, making it slightly soupy if desired. Remove the pot from the stove.
- Finish with butter and parmesan: Immediately add 1 to 3 tablespoons of unsalted butter and the grated parmesan cheese. Stir vigorously to activate the starches in the rice, creating a rich and creamy texture. Add extra broth if a soupier consistency is preferred.
- Serve immediately: Spoon the risotto onto plates or bowls, topping with the reheated bacon, extra parmesan cheese, and freshly chopped parsley. Serve hot for the best flavor and texture.
Notes
- Note 1: Use arborio rice for authentic creamy risotto texture; other rice varieties won’t yield the same creaminess.
- Note 2: Using a wide, heavy-bottomed pot or skillet is ideal for even cooking and stirring.
- Note 3: Toasting the rice briefly before adding liquid enhances the nutty flavor and prevents mushiness.
- Note 4: Stirring only occasionally during cooking encourages creamy starch release without overworking the rice.
- Note 5: Risotto should be served immediately as it thickens quickly and loses its creamy texture upon standing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken risotto, mushroom risotto, creamy risotto, Italian chicken recipe, one-pot meal, comfort food
