Mushroom and Chicken Risotto
85% autentično · Italian-inspired
A richer variation of chicken risotto, enhanced with earthy mushrooms and a touch of cream for extra indulgence.
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Sastojci
- Arborio rice300g
- Chicken breast250g
- Mixed mushrooms (e.g., cremini, shiitake)200g
- Onion1 small
- Garlic2 cloves
- Chicken broth1 liter
- Dry white wine100ml
- Butter40g
- Parmesan cheese50g
- Heavy cream50ml
- Fresh thyme1 sprig
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Dice chicken and season with salt and pepper. Slice mushrooms and finely chop onion and garlic.
- 2
Heat 1 tbsp olive oil and 1 tbsp butter in a pan. Cook chicken until browned, remove and set aside. In the same pan, add sliced mushrooms and cook until golden. Remove and set aside.
- 3
Add remaining olive oil and butter to the pan. Sauté onion until soft, then add garlic and cook for 1 minute.
- 4
Add Arborio rice and toast for 1-2 minutes.
- 5
Deglaze with white wine and let it evaporate.
- 6
Gradually add warm chicken broth, stirring until absorbed. Continue for about 15 minutes.
- 7
Return the cooked chicken and mushrooms to the pan. Continue adding broth until rice is al dente and creamy.
- 8
Stir in Parmesan cheese, heavy cream, and fresh thyme leaves. Season with salt and pepper.
- 9
Let rest for 2 minutes before serving.
