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Make creamy Chicken and Mushroom Risotto with leftover chicken, earthy mushrooms, and Parmesan. An easy, comforting dinner without constant stirring.
Know Before You Scroll
What You’ll Need
Risotto rice, dried porcini mushrooms, cremini mushrooms, cooked chicken, garlic, shallot, white wine, chicken stock, butter, Parmesan, and parsley.
Flavor Profile
Rich, savory, and earthy, with tender chicken, plenty of mushroom flavor, and a creamy Parmesan finish.
Difficulty Level
Easy to moderate. The covered cooking method takes much of the work out of making risotto.
Equipment Needed
A large, deep saucepan with a lid, a small saucepan for the stock, a heatproof bowl, a fine-mesh strainer, and a wooden spoon.
Top Tip
Don’t overcook the rice. Stop when it’s tender with a slight bite, and add a splash of warm stock if the risotto becomes too thick.
Time-Saving Tips
Use leftover rotisserie chicken and pre-sliced mushrooms to cut down on prep time.
Ingredient Swaps
Use store-bought rotisserie chicken instead of leftover roast chicken. You can also use another risotto rice variety, such as Carnaroli, in place of Arborio.
I love a good risotto, but I don’t love standing over the stove stirring constantly. That’s why I love this Chicken and Mushroom Risotto. It’s rich, creamy, packed with earthy mushroom flavor, and so much easier to make than you might think.
The combination of dried porcini and fresh cremini mushrooms gives it incredible depth, while leftover chicken turns it into a satisfying meal. It’s also a great excuse to pick up a rotisserie chicken if you don’t have leftovers.
And the best part? You can cover the pan and let the rice cook, giving it a quick stir every five minutes. Finish with butter and Parmesan, and you’ve got a beautifully creamy risotto without all the fuss.
Why I Love This Recipe
The mushrooms are what really make this recipe special. Dried porcini add a deep, earthy flavor, and their soaking liquid is just as valuable as the mushrooms themselves.
Instead of throwing that liquid away, I use it to cook the rice along with chicken stock. As the rice absorbs the liquid, it takes on all that wonderful mushroom flavor.
I’ve also simplified the cooking method using the same approach as my Easy Parmesan Risotto. Rather than adding stock a little at a time and stirring constantly, I add the liquid, cover the pan, and stir every five minutes.
The most important thing is knowing when to stop cooking. Risotto should be creamy, but the rice should still have a slight bite. If you cook it until the grains are completely soft, you’ll end up with mushy risotto instead of that lovely texture you’re looking for.
Ingredient Notes
Arborio Rice
Best Choice
Arborio rice is ideal for risotto because its high starch content creates a creamy texture while the grains retain a slight bite.
Substitutions
Carnaroli rice is an excellent alternative. Avoid regular long-grain rice, which won’t give you the same creamy consistency.
Mushrooms
Best Choice
Use a combination of fresh cremini and dried porcini mushrooms. Cremini add a meaty texture, while porcini bring a deep, earthy flavor. The porcini soaking liquid also adds richness to the risotto.
Substitutions
Baby bella mushrooms are the same as cremini. If you can’t find dried porcini, use additional fresh mushrooms and replace the soaking liquid with chicken stock.
Chicken
Best Choice
Leftover roasted chicken or rotisserie chicken makes this recipe quick and easy. Both add plenty of flavor without extra cooking.
Substitutions
Cooked chicken breast or thighs work equally well. Just make sure the chicken is fully cooked before adding it to the risotto.
White Wine
Best Choice
Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, to balance the richness of the mushrooms, butter, and Parmesan.
Substitutions
Dry vermouth works well, or replace the wine with additional chicken stock and a small squeeze of lemon juice for acidity.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Soak the Porcini Mushrooms
Cover the dried porcini mushrooms with boiling water and leave them to soak for 20 minutes.
Remove the softened mushrooms and reserve 2 cups of the soaking liquid. Strain the liquid to remove any grit.
2
Sauté the Mushrooms
Heat the olive oil in a large saucepan and briefly cook some of the garlic until fragrant.
Add the sliced cremini mushrooms and a little salt. Cook until tender, or let them brown for extra flavor.
Stir in the softened porcini mushrooms, cook for another minute, then remove the mushrooms from the pan and set aside.
3
Cook the Shallot and Garlic
Add a little more olive oil if needed, followed by the minced shallot and remaining garlic.
Cook over medium heat until softened and fragrant.
4
Toast the Rice
Add the risotto rice and stir to coat it in the oil.
Cook for 1–2 minutes to lightly toast the grains, then pour in the white wine.
Let the wine cook until almost completely absorbed.
5
Add the Stock and Cover
Pour in the reserved mushroom stock and hot chicken stock.
Stir, reduce the heat to a gentle simmer, and cover the pan.
Cook for 15–18 minutes, stirring every five minutes.
Check the rice after 15 minutes. If it looks dry before it’s tender, add a little more hot chicken stock.
6
Finish with Chicken and Parmesan
Once the rice is tender with a slight bite, remove the pan from the heat.
Stir in the cooked mushrooms and chicken, followed by the butter and Parmesan.
Mix vigorously until everything is creamy and well combined. Make sure the chicken is heated through, adding a splash of warm stock if needed.
7
Taste and Serve
Taste the risotto after adding the cheese and adjust the seasoning with salt and freshly ground black pepper.
Serve immediately with chopped fresh parsley and extra Parmesan.
Risotto Recipes
Recipe
Chicken & Mushroom Risotto
Ingredients
- 1 oz dried porcini mushrooms
- 2 tablespoons olive oil (plus more if needed)
- 4 garlic cloves (minced and divided)
- 1 lb cremini mushrooms (sliced)
- 1 shallot (finely minced)
- 2 cups risotto rice (like Arborio)
- 1 cup dry white wine
- 2 cups chicken stock (plus more as needed)
- 2 cups reserved mushroom stock (from soaking the porcini)
- 2 cups leftover cooked chicken (chopped or shredded)
- 2 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese (plus more to taste and for serving)
- Salt and freshly ground black pepper (to taste)
- 1 generous handful fresh parsley (chopped, for garnish)
Instructions
- Soak the porcini mushrooms: Place the dried porcini mushrooms in a heatproof bowl and cover with 2–3 cups boiling water. Soak for 20 minutes until softened. Remove the mushrooms with a slotted spoon and reserve 2 cups of the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit.
- Warm the stock: Heat the chicken stock in a saucepan until simmering, then reduce the heat to low to keep it warm.
- Cook the mushrooms: Heat the olive oil in a large, deep saucepan with a lid over medium-high heat. Add about two-thirds of the garlic and cook for 30 seconds until fragrant. Add the cremini mushrooms and a pinch of salt. Sauté until tender, or continue cooking until golden brown for deeper flavor. Stir in the softened porcini mushrooms and cook for another minute. Transfer the mushrooms to a bowl and set aside.
- Cook the aromatics: Add a little more olive oil to the pan if needed. Reduce the heat to medium, add the shallot and remaining garlic, and cook for 1–2 minutes until softened and fragrant.
- Toast the rice: Add the risotto rice and stir to coat in the oil. Cook for 1–2 minutes, stirring frequently, to lightly toast the grains.
- Add the wine: Increase the heat and pour in the white wine. Cook, stirring occasionally, until almost completely absorbed.
- Cook the risotto: Stir in the reserved mushroom stock and 2 cups of hot chicken stock, along with a pinch of salt and pepper. Reduce the heat to maintain a gentle simmer, cover, and cook for 15–18 minutes, stirring every 5 minutes. Check the rice after 15 minutes. If it looks dry before it’s tender with a slight bite, add a little more hot chicken stock and continue cooking.
- Finish the risotto: Remove the pan from the heat. Stir in the cooked mushrooms and chicken, followed by the butter and ½ cup Parmesan. Stir vigorously until creamy and well combined. Make sure the chicken is heated through, adding a splash of hot stock if necessary. Add more Parmesan if you prefer a stronger cheese flavor.
- Taste and serve: Taste the risotto after adding the cheese and adjust the seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with fresh parsley and extra Parmesan.
Tips
- Don’t skip heating the stock, it helps it to absorb into the rice.
- When finishing with the butter and cheese, be sure to mix vigorously. This stirring method creates the perfect consistency for risotto.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Do you really need to stir risotto constantly?
No! This recipe uses a covered cooking method, so you only need to stir every five minutes. It’s much less work than traditional risotto, and the butter and Parmesan help create a lovely creamy finish.
Can I use leftover chicken?
Absolutely! This is one of my favorite ways to turn leftover chicken into a completely different meal. Roast chicken works particularly well, but any simply seasoned cooked chicken will do.
Can I use rotisserie chicken?
Yes. Store-bought rotisserie chicken is a great shortcut. Just remove the skin and bones, then chop or shred the meat before adding it to the risotto.
Why is my risotto mushy?
The rice has probably been overcooked. Risotto should be creamy, but the individual grains should still have a slight bite. Start checking the rice after 15 minutes rather than relying entirely on the clock.
Why is my risotto too thick?
Risotto continues absorbing liquid as it sits. If it becomes too thick, stir in a splash of warm chicken stock until it returns to a creamy consistency.
Can I make risotto without wine?
Yes. Replace the wine with additional chicken stock. The flavor will be slightly different, but the porcini mushrooms still provide plenty of depth.
Can I use regular rice instead of risotto rice?
I wouldn’t recommend it. Risotto rice varieties, such as Arborio and Carnaroli, release starch during cooking, creating the creamy texture risotto is known for. Regular long-grain rice won’t give you the same result.
Can I make chicken and mushroom risotto ahead of time?
Risotto is best served immediately after cooking. It continues absorbing liquid as it sits, which changes the texture. If you’re reheating leftovers, add a splash of chicken stock to help bring back the creamy consistency.
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