Chicken & Mushroom Risotto

Rice has always been a staple at our house. I think Brion could eat rice almost everyday without problem. Although the steamed long grain would be his favorite, I can’t resist making a risotto periodically.

A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff and gluey.

Risotto’s signature tenderness is traditionally achieved by slowly adding spoonfuls of liquid while the rice cooks. This shortcut version eliminates most of the stove top stirring, but produces equally silky results.

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Chicken & Mushroom Risotto

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Course

Main Dish

Cuisine

American, European, Italian, Spanish

Keyword

risotto

Servings

MetricUS Imperial

Ingredients

• 1 tsp olive oil
• 75 grams bacon
• 350 grams boneless/skinless chicken thighs, cut into bite-sized pieces
• 454 grams fresh mushrooms, sliced
• 2 Tbsp butter,
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 1/2 cup white wine OR chicken broth
• 1 1/4 cups (250 gm) Arborio rice
• 4 cups chicken broth
• 35 grams Parmesan cheese, freshly grated
• 1-3 Tbsp butter,

Course Main Dish Cuisine American, European, Italian, Spanish Keyword risotto Servings MetricUS Imperial Ingredients 1 tsp olive oil 75 grams bacon 350 grams boneless/skinless chicken thighs, cut into bite-sized pieces 454 grams fresh mushrooms, sliced 2 Tbsp butter, 2 cloves garlic, minced 1 medium onion, finely diced 1/2 cup white wine OR chicken broth 1 1/4 cups (250 gm) Arborio rice 4 cups chicken broth 35 grams Parmesan cheese, freshly grated 1-3 Tbsp butter,

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat 1 tsp oil in a LARGE POT or DEEP SKILLET over high heat. Add bacon & cook until golden. Transfer to a small microwave-proof bowl.
2. Leave about 1 Tbsp bacon drippings in pot & discard the rest. Add chicken & cook until browned through. Transfer to a separate bowl. Add mushrooms & cook until light golden. Add to bowl with chicken.
3. Turn heat down to medium & return pot to the stove. Add butter & melt; then add garlic & onion. Saute for 3 minutes or until softened. Turn up heat, add rice & stir until grains become partially translucent, about 1 minute (do NOT overcook).
4. Add wine & cook, scraping the bottom of the pot to get any brown bits, about 2 minutes. Turn down heat to medium-low; add about 3 cups of chicken stock. Leave, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
5. Check firmness of rice & add 1/2 cup of broth at a time, stirring in between until absorbed & rice is cooked to YOUR taste. Add the chicken & mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a 'splash' more chicken broth to make the risotto slightly soupy, then take it off the stove.
6. Add butter & Parmesan cheese, then stir vigorously (this will activate the starch & make it super creamy). Serve immediately. Garnish with reheated bacon & extra Parmesan if you wish.

Recipe Notes

• Risotto is best made with Arborio rice which is starchier than other types of rice, making it essential to achieve a creamy risotto.
• In order to use this 'no stir' method of cooking risotto, you MUST use a large pot or deep skillet so the rice & liquid is spread out & not too deep.