Risotto, a dish common in the north of Italy, has many cooking variations. It can be cooked with peas, porcini mushrooms, beans, shrimp, and even zucchini. Today, we will use a recipe for risotto with chicken and mushrooms.
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Like many authentic dishes, risotto does not have a single recipe, exact composition and components. The only thing that unites all recipes is the basis of the dish – Arborio rice. First, it is fried in olive oil with the addition of butter, and then stewed in meat or vegetable broth.
After the base is prepared, you can add the desired filler – mushrooms and vegetables, meat or seafood, or you can, as in this recipe, mix meat with mushrooms.
White wine is almost always added to risotto to give the dish a special aroma. But if you would rather not use alcohol, just replace it with broth.
During the preparation of many dishes, meat (chicken) or vegetable broth is used as one of the ingredients of the dish. Of course, you don’t always have ready-made broth on hand, and it takes a certain amount of time to prepare. But, if you like to cook often for your family, you can prepare it in advance using our homemade bone broth recipe. Or as an extreme case – use broth prepared from soluble concentrated cubes, and please keep in mind that dishes based on such broth do not need to be additionally salted.
To make risotto, you need round arborio rice, but if you have it at your favorite market, it can be substituted. The best variety of rice will be rich in starch: “carnaroli”, “baldo” and “vialone nano”. Sometimes on the packaging, the manufacturer specifically indicates that this rice is suitable for risotto.
Easy mushroom risotto recipe
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Risotto with chicken and mushrooms
Risotto is a common rice dish in Northern Italy. This simple recipe will help you prepare a classic Italian dish.
- Butter – 1 tbsp. l.
- Olive oil – 1 tbsp. l.
- Cream mushrooms – 150 gr.
- Bacon – 150 gr.
- Onion – 1 pc.
- Garlic – 2 cloves
- Arborio rice – 300 gr.
- White wine – 150 ml.
- Chicken broth – 1200 ml. (homemade is best, but water with 3-4 bouillon cubes is also good).
- Chicken breast – 250 gr. (boiled)
- Salt – ¼ tsp.
- Ground black pepper – ¼ tsp.
- Parmesan cheese – 50 gr. (½ cup)
- Lemon juice – ½ pc.
- Fresh thyme
Add butter and one tablespoon of oil to a large skillet. Heat until the butter melts.
Add mushrooms and fry for 4–5 minutes until golden, then remove from the pan and place in a bowl.
Add the bacon to the pan and fry until golden and crisp, then remove from the pan and place in the bowl with the mushrooms.
Add the finely chopped onion to the pan and cook for 3–5 minutes until the onion is translucent.
Add the garlic, stir and cook for another minute.
Next, add the arborio rice and stir until the oil coats the rice.
Add the wine, stir and cook for a few minutes, stirring regularly, until the wine is almost completely absorbed into the rice.
Now add the broth a ladle at a time, making sure each broth is completely absorbed before adding the next ladle. Stir regularly.
After about 15–17 minutes, you should have 1 or 2 ladles of broth left. At this point, add the shredded chicken, salt, and pepper and stir to combine all the ingredients.
Add the remaining stock and cook for another 2–3 minutes to heat through the chicken and allow the stock to absorb into the rice.
Add the mushrooms and bacon, grated Parmesan and lemon juice (just squeeze the juice from 1/2 lemon half). Mix everything well, and then cook for another minute or two.
Serve sprinkled with a little grated Parmesan, some black pepper and a few sprigs of thyme.
If you do not have ready-made chicken broth, you can prepare it from bouillon cubes by adding 3-4 pcs. for 1200 ml. dill
Serving Size4 - 6 servings
Amount Per Serving Calories 464Total Fat 18gSaturated Fat 6gCholesterol 37mgSodium 767mgCarbohydrates 52gFiber 2gSugar 2gProtein 15g
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