Chicken & Mushroom Risotto

READY IN: 40mins
popkutt
Recipe by ozzygirl

Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!

Top Review by Katwyn

Very good recipe, but even easier to do with an electric pressure cooker in 6 minutes! The primary reason I'd first purchased a pressure cooker was because they make absolutely Perfect risotto! No stirring necessary. It requires less liquid in a PC, only 4 cups chicken stock for the 1 1/2 cups arborio rice. The meat, veg, and rice can be sautéed in the butter right in the pot (I add a bit of olive oil too), add the liquids, cook at pressure for 6 minutes. When done, stir in the cheese, and the optional cream if using that, and garnish with parsley. Quick, easy, perfect texture, perfectly creamy, even without adding cream.

Ingredients Nutrition

Directions

  1. In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
  2. Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
  3. Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
  5. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  6. Cook rice this way until tender which should take about 25-30 minutes.
  7. Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  8. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  9. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  10. Serve immediately. The remaining parmesan can be added to each serve if requested.

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