Mushroom risotto with chicken

Mushroom risotto with chicken

Risotto is a traditional Italian stewed rice that is extremely aromatic and filling. Delicious, creamy, intensely mushroomy. This is the perfect risotto for autumn. Mushroom risotto is a tasty and full of expressive flavors version of this dish, which is perfect for lunch or dinner. The preparation of this dish requires some time and attention, but the overall result is worth the effort. You can use both fresh, frozen and dried mushrooms.

Italian arborio rice and tasty mushrooms create a combination that is hard to overestimate. Pieces of chicken in risotto make the dish more filling thanks to an additional portion of protein.

Recipe modifications:

  • You can replace parmesan with another hard ripened cheese, e.g. Grana Padano.
  • You can use both frozen and fresh mushrooms. If you use fresh mushrooms, you can parboil them to make them more easily digestible (boletes approx. 15 minutes and porcini mushrooms approx. 30 minutes).
  • You can skip the addition of dried mushrooms. Add them if you want an intense mushroom flavor.

What rice for risotto?
The basic ingredient of risotto is, of course, rice. You can’t make risotto with regular white rice. You need Italian rice with a high starch content. The most popular and easily available are Arborio and Carnaroli.

Do you rinse rice for risotto?
Don’t rinse risotto rice! Put dry rice in a pan with olive oil and onion and fry it before adding other ingredients.

Do you cook risotto covered?
No! Never cover risotto! Fry risotto in a deep, wide pan, pouring broth over it. Excess water will evaporate from the pan and the flavor of the broth will remain. If you cover the risotto, the water will not evaporate but will be absorbed by the rice, you will add much less broth to the risotto and as a result, the risotto will have less flavor.

What broth for mushroom risotto?
You can use chicken, vegetable or mushroom broth. If you have such a possibility, you can also use homemade broth.

What mushrooms for risotto?
For example, bay boletes, porcini mushrooms and chanterelles are great for risotto.

How to make risotto creamy?
Risotto owes its creaminess to the large amount of starch found in rice. The secret is to choose the right amount of liquid and frying time. Finally, add butter and parmesan, which will additionally thicken the risotto.

Risotto is gluten-free. The proportions given below make about 6 portions of risotto with mushrooms, weighing about 250 g. Read the step-by-step recipe on how to prepare risotto with chicken and wild mushrooms and watch the video below the recipe.
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Mushroom risotto with chicken

Creamy texture and intense flavor make this dish ideal for a lunch or dinner.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 6 portions
Calories 295 kcal

Mushroom risotto recipe

Ingredients
 
 

  • 1 glass arborio rice
  • 750 ml broth
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 20 g unsalted butter
  • 80 g parmesan
  • 1 chicken breast
  • 2 onions
  • 2 cloves garlic
  • 150 g fresh mushrooms or frozen
  • 5 g dried mushrooms

Spices

  • 1 tsp oregano
  • ½ tsp thyme
  • ½ tsp tarragon
  • salt
  • pepper

Instructions
 

  • Pour hot water to dried mushrooms and set aside for 15 minutes. During this time, chop the onions, chicken breast and fresh mushrooms. Then drain and chop the dried mushrooms.
    1 chicken breast, 2 onions, 5 g dried mushrooms, 150 g fresh mushrooms
  • Pour olive oil in a frying pan, fry onion and chicken. Add chopped garlic and rice, fry for 2 minutes. Add wine and fry until alcohol evaporates. Add mushrooms (dried and fresh).
    1 glass arborio rice, 2 tbsp olive oil, 2 cloves garlic, 100 ml dry white wine
  • Add the broth in small portions (about ½ cup) while stirring and waiting for the liquid to be absorbed before adding the next portion. In the meantime, add the spices.
    750 ml broth, 1 tsp oregano, ½ tsp thyme, ½ tsp tarragon, salt, pepper
  • Once you've added all the broth and the rice is soft, add the butter and grated Parmesan cheese. Stir, when the cheese has melted the risotto is ready. Enjoy!
    20 g unsalted butter, 80 g parmesan

Video

Watch how to make homemade mushroom risotto with chicken step by step video.
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Nutrition

Serving: 100gCalories: 148kcal (7%)Carbohydrates: 14g (5%)Protein: 8g (16%)Fat: 6g (9%)Saturated Fat: 3g (16%)Trans Fat: 0gCholesterol: 20mg (7%)Sodium: 384mg (17%)Potassium: 172mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 243IU (5%)Vitamin C: 2mg (2%)Vitamin D: 0µg (1%)Vitamin E: 1mg (3%)Vitamin K: 3µg (3%)Calcium: 91mg (9%)Iron: 1mg (6%)Manganese: 0mg (10%)Zinc: 1mg (3%)Folic Acid: 28µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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5 from 2 votes (2 ratings without comment)
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Jonah
Jonah
2 years ago

Are these dried mushrooms necessary? Because I see that you use only 5g of them… Instead of this I do have more frozen mushrooms

Jonah
Jonah
2 years ago
Reply to  Julia

Thanks for the quick reply! Okay, I’ll buy what I need and then make that risotto 🙂

Martyna
Martyna
2 years ago

Wyszło mega smaczne <3

Martyna
Martyna
2 years ago
Reply to  Julia

Dzięki 🥰 czekam na więcej przepisów!