Chicken & Mushroom Risotto
This creamy Chicken and Mushroom Risotto combines tender chicken, earthy porcini and cremini mushrooms, and Parmesan cheese for a rich, comforting meal. Made with leftover chicken and an easy covered cooking method, it delivers delicious results without constant stirring.
Servings 6
Calories 526
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.
Notes
- 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.
Nutrition
Calories: 526 | Carbohydrates: 66g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 606mg | Potassium: 713mg | Fiber: 3g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 4mg