Chicken and mushroom risotto
Savor the rich flavors of our Chicken and Mushroom Risotto, featuring tender chicken thighs, earthy mushrooms, creamy parmesan, and a hint of white wine, all perfectly complemented with a touch of garlic and onion. This hearty and comforting dish is perfect for any meal. Enjoy the best in home-cooked comfort food.
Cook time 45 min
Prep time 20 min
Ingredients:
2 cups mushrooms4 chicken thighs
1/4 cup butter
4 cups chicken gravy
1 onion
2 garlic cloves
1 cup white rice
1/2 cup white wine
1/2 cup grated parmesan cheese
1 tsp vinegar
4 eggs
Chicken and mushroom risotto is a hearty and comforting dish that combines tender chicken, earthy mushrooms, and creamy risotto. This Italian classic is a perfect meal for family dinners or special occasions, offering rich flavors and a creamy texture that's sure to please everyone at the table.
Instructions:
- If you don't have ready-made chicken gravy, prepare it using chicken stock mixed with a bit of flour or cornstarch to thicken.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken pieces to the skillet and cook until browned and fully cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed.
- Add the sliced mushrooms and cook until golden and all the moisture has evaporated, about 5 minutes.
- Remove from the skillet and set aside with the chicken.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the rice to the pot and stir to coat with the butter, toasting it for about 2 minutes.
- Pour in the white wine and cook, stirring constantly, until the wine has been absorbed.
- Gradually add the chicken gravy to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process until the rice is cooked and creamy, but still al dente, about 20-25 minutes.
- Stir in the cooked chicken and mushrooms, allowing them to warm through.
- Mix in the grated Parmesan cheese and a teaspoon of vinegar to balance the flavors.
- Season with salt and pepper to taste.
- In a separate pan, heat a small amount of olive oil.
- Fry the eggs to your liking (sunny-side up, over-easy, etc.).
- Spoon the risotto into serving bowls.
- Top each bowl with a fried egg.
- Garnish with some fresh parsley or extra Parmesan cheese if desired.
Tips:
- Use a good quality chicken stock for better flavor in your risotto.
- Stir the risotto continuously to release the starch from the rice, which gives the dish its creamy texture.
- Sauté the mushrooms separately to ensure they don't release too much water into the risotto, which could affect the texture.
- Add the white wine gradually, allowing it to fully absorb into the rice before adding more liquid.
- If you like your risotto extra creamy, stir in a bit more butter and parmesan cheese just before serving.
Chicken and mushroom risotto is a delicious and satisfying meal that requires a bit of attention but is well worth the effort. By following these tips and taking your time, you'll be rewarded with a dish that is creamy, flavorful, and sure to become a favorite in your household.
Nutrition per serving
6 ServingsCalories 550kcal
Protein 24g
Carbohydrates 45g
Fiber 1.93g
Sugar 3.84g
Fat 27g
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