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Risotto, a cherished staple of Italian cuisine, is renowned for its creamy texture and rich, satisfying flavors. This beloved dish, often seen as the epitome of comfort food, is versatile and can be adapted to various tastes and preferences. Among the myriad of risotto recipes, Creamy Chicken & Mushroom Risotto stands out as a perfect combination of tender chicken, savory mushrooms, and the unique creaminess of Arborio rice.

Chicken & Mushroom Risotto

Discover the comforting delight of Creamy Chicken & Mushroom Risotto, a classic Italian dish that brings warmth to any table. This recipe combines tender chicken, earthy mushrooms, and luxurious Arborio rice to create a creamy, satisfying meal. Perfect for cozy weeknights or special gatherings, it showcases the art of cooking with simple ingredients. Enjoy the rich flavors and creamy texture while savoring the journey of making this beloved risotto. Embrace the joy of homemade comfort food!
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Ingredients
  

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken breast, diced

2 cups mixed mushrooms (e.g., cremini, shiitake, button), sliced

4 cups low-sodium chicken broth

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the broth: In a saucepan, heat the chicken broth over low heat and keep it warm. This will help the risotto cook evenly.

    Sauté aromatics: In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute, stirring frequently to prevent burning.

      Cook the chicken: Add the diced chicken to the skillet, season with salt and pepper, and cook for about 5-6 minutes, or until fully cooked and no longer pink. Remove the chicken from the skillet and set it aside.

        Sauté mushrooms: In the same skillet, add another tablespoon of olive oil if needed, then add the sliced mushrooms. Sauté until they are golden brown and have released most of their moisture, about 5-7 minutes. Season with salt and pepper, then set aside with the chicken.

          Toast the rice: Add the Arborio rice to the skillet and cook, stirring constantly, for about 2 minutes. The rice should be slightly translucent around the edges.

            Deglaze with wine: Pour in the white wine (if using) and stir until absorbed. This adds depth of flavor to the dish.

              Add broth gradually: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes, and the risotto should be creamy and al dente.

                Combine and finish: Once the rice is cooked, stir in the cooked chicken, sautéed mushrooms, butter, and grated Parmesan cheese. Mix well until everything is combined and creamy. Adjust seasoning with salt and pepper if needed.

                  Serve: Remove from heat, and let it sit for a minute. Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | 4 servings