This easy recipe for Chicken & Mushroom Risotto is chock full of rich flavors and is the perfect comfort food.
I’m loving risotto recipes lately. I have to admit risotto has always been a weakness of mine.
I tried for years to master it, failing every time. I always ended up with risotto that was either too thick and gummy that you could probably use as glue, or it would end up with hard bits in it.
One thing I am is persistent and although I gave up on it making quick and risotto (like my recipe for SHRIMP AND ASPARAGUS SAFFRON RISOTTO), I knew I just had to try again.
I’m not going to lie and say I got it right on the first try, but I will say that I finally got it right and this risotto is really amazing! (if you have noticed, this is the third one I’m sharing in a row).
Anyone who has ever sat down at a table in my house knows that my husband is my biggest food critic. He is really hard to please and although I adore him and he’s a huge support system for me, I have to say that sometimes, he’s a huge pain in my… neck.
He’s good at finding faults in my recipes (swearing up and down that he’s being honest because he’s trying to be helpful) so imagine my surprise when he found no fault in this risotto (this from a man who really can go the rest of his life without eating another plate of risotto and be perfectly content with that).
Finally, I have mastered risotto and I can stop making my husband eat it! I just hope it really is as good as he says and it wasn’t his evil plan all along to get me to stop making it!
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Chicken & Mushroom Risotto
- 1 ounce dried morel/porcini mushrooms
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves chopped or finely sliced
- 8 ounces cremini mushrooms sliced
- 1½ cups arborio rice
- ⅔ cup dry vermouth
- 2 cups chicken stock hot
- a good handful of fresh parsley chopped
- 2 tablespoons salted butter
- 1 cup leftover or cooked chicken chopped
- ⅔ cup grated parmesan cheese plus more for serving
- salt and freshly ground black pepper
- Soak the morel mushrooms in 2-3 cups of hot water for 20 minutes, then remove the morels from the water with a slotted spoon and reserve 2 cups of the liquid.
- Slice the morel mushrooms and set aside.
- Heat the oil in a large saucepan and add the onion. Fry over a gentle heat for 2-3 minutes, until softened.
- Add the garlic and cook another minute.
- Add the mushrooms and fry for another 2-3 minutes, until browned.
- Stir in the rice and coat in the oil.
- Pour in the vermouth and cook, stirring constantly, until the liquid has been absorbed.
- Add a ladle full of the mushroom liquid and simmer (stirring again), until the liquid has been absorbed.
- Continue adding mushroom liquid and the stock one ladle at a time until all the liquid has been absorbed and the rice is plump and tender.
- Add the chicken, parsley, and butter. Stir to combine.
- Salt and pepper to taste.
- Serve with freshly grated Parmesan.