Prep 15 mins
Cook 45 mins
My all-time favorite comfort food recipe. I don't really measure anything when I cook this, which means you really can't make a mistake. However, I have listed measurements to provide a starting point for preparing this recipe. This is not difficult to make, it does require that you be very attentive when it is cooking, it has to be stirred constantly.
- 1 lb chicken breast, cut into 1-inch cubes
- 1⁄2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 (16 ounce) package arborio rice
- 1⁄2 cup dry white wine
- 8 ounces fresh mushrooms, gourmet blend if available
- 1 (48 ounce) can chicken broth
- 1⁄2 cup butter
- 1 cup parmesan cheese, freshly grated
- Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
- Combine flour, salt, pepper, and garlic.
- Dredge chicken in flour mixture.
- Heat oil in heavy dutch oven.
- Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
- Add onion and cook 3 minutes, until translucent.
- Add arborio rice and wine and heat through.
- Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
- Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
- As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
- After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
- Stir in the chicken and mushroom mixture.
- Add butter and parmesan cheese and stir until melted.
- Serve with asparagus or a fresh green salad.
Very earthy risotto. I had to downsize this to 2 servings because DH doesn't care for risotto. I wish I had a small Dutch oven, I used a heavy saucepan. One thing I learned: if downsizing, don't cut the oil back proportionately. I used chicken tenders which were easy to cut in 1" cubes and fresh shiitake mushrooms. It would help if the ingredients were listed in order of use; I annotated the directions with the amounts so I could keep track. Made for Spring 2014 Pick A Chef.
Love this! Easy and so delicious. I also sauted some asparagus with the mushrooms and added that in for a bit of color. Thanks for sharing!
Delicious and oh so easy. This was my first attempt at risotto and it turned out great. I used boneless skinless chicken thighs because thats what my hubby likes and used an italian three cheese blend. Served with a salad and homemade breadsticks and the family gobbled it up. Next time I may throw in a few fresh herbs for some color. Great comfort food. Thanks for sharing SoChic.