Mushroom and Chicken Risotto
85% autentično · Italian-inspired
A flavorful variation of chicken risotto, enhanced with the earthy notes of sautéed mushrooms. This recipe adds depth and complexity to the classic dish.
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Sastojci
- Arborio rice300g
- Chicken breast300g
- Mushrooms250g, sliced (e.g., cremini, shiitake)
- Onion1 medium
- Garlic2 cloves
- Chicken broth1 liter
- Dry white wine100ml
- Butter40g
- Parmesan cheese50g
- Olive oil2 tbsp
- Fresh thyme1 tbsp, chopped (for garnish)
- Saltto taste
- Black pepperto taste
Koraci
- 1
Dice the chicken breast. Season with salt and pepper.
- 2
Finely chop the onion and mince the garlic.
- 3
Slice the mushrooms.
- 4
Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium-high heat. Add chicken and cook until browned. Remove and set aside.
- 5
In the same pan, add the remaining olive oil and butter. Add the sliced mushrooms and cook until golden brown and tender, about 5-7 minutes. Remove mushrooms and set aside.
- 6
Add the chopped onion to the pan and sauté until softened, about 5 minutes.
- 7
Add the minced garlic and cook for 1 minute.
- 8
Add the Arborio rice and toast for 1-2 minutes, stirring.
- 9
Pour in the white wine and stir until absorbed.
- 10
Gradually add the warm chicken broth, one ladleful at a time, stirring constantly until absorbed. Continue for about 18-20 minutes until rice is al dente and creamy.
- 11
Return the cooked chicken and sautéed mushrooms to the pan. Stir in the Parmesan cheese. Season with salt and pepper to taste.
- 12
Serve immediately, garnished with fresh thyme.
