Mushroom and Chicken Risotto with Sage
85% authentic · Italian
A flavorful variation of chicken risotto, enhanced with earthy mushrooms and aromatic sage, offering a deeper, more complex taste profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Arborio rice300g
- Chicken breast250g
- Chicken broth1.2 liters
- Mushrooms (e.g., cremini, porcini)200g
- Onion1 small
- Garlic2 cloves
- Fresh sage leaves10-12
- Dry white wine100ml
- Parmesan cheese50g
- Butter40g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Dice chicken, season with salt and pepper. Slice mushrooms, finely chop onion and garlic. Roughly chop half the sage leaves.
- 2
Heat 1 tbsp olive oil and 15g butter in a pan. Sauté chicken until browned, set aside. In the same pan, sauté mushrooms until golden, set aside.
- 3
Add remaining olive oil and 15g butter to the pan. Sauté onion until soft, about 4 minutes.
- 4
Add garlic and chopped sage, cook for 1 minute until fragrant.
- 5
Add Arborio rice, toast for 1-2 minutes.
- 6
Deglaze with white wine, stir until absorbed.
- 7
Gradually add warm chicken broth, stirring, until rice is creamy and al dente (about 18-20 minutes).
- 8
Stir in cooked chicken, sautéed mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper.
- 9
Fry the remaining whole sage leaves in a little oil until crisp for garnish. Serve risotto topped with fried sage leaves.
