Mushroom and Chicken Risotto
Mushroom and Chicken Risotto (4 Servings)
- 1 lb. boneless skinless chicken breast
- 2 cups mushrooms, sliced
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1/2 cup dry white wine
- 5 1/2 cups canned chicken broth
- 1/2 cup onion, chopped
- 1 1/2 cups arborio rice
- 1/2 cup Parmesan cheese, grated
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 2 tbsp. fresh parsley
Cut the chicken breast into small pieces.
In a large pot, heat the butter over medium heat.
Add the sliced mushrooms and cook, frequently stirring, until the mushrooms are soft and browned; around 5 minutes.
Add the chicken, salt, and pepper to the pot and cook until the chicken is just done; around 5 minutes.
Remove the mixture from the pot and set aside.
In a medium-sized saucepan, bring the 5 1/2 cups of chicken broth to a simmer.
In the large pot, heat the olive oil over medium-low heat.
Add the chopped onion and cook, occasionally stirring, until the onions are translucent, around 5 minutes.
Add the rice to the large pot and stir until it begins to turn opaque; around 2 minutes.
Add the wine and more salt to the rice.
Continue cooking, frequently stirring, until all of the wine has been absorbed.
Add a 1/2 cup of the simmering broth to the pot and cook, frequently stirring, until it has been absorbed.
Continue cooking the rice, adding the broth a 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.
Cook the rice until it is tender; around 25 to 30 minutes total.
The starch should thicken the broth that hasn’t been absorbed from the rice.
Add the chicken, mushrooms, Parmesan, and parsley and stir until thoroughly heated.
Serve the risotto with additional Parmesan if desired.
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