Mushroom Chicken Risotto

Recipe by SoChic
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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