Chicken and mushroom risotto

Chicken and mushroom risotto combines tender chicken, earthy mushrooms, and creamy rice for a comforting meal. This dish is enhanced with white wine and parmesan, making it rich and satisfying.

22 Dec 2025
Cook time 45 min
Prep time 20 min

Ingredients:

2 cups mushrooms
4 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:

1. Prepare the Chicken Gravy:
- If you don't have ready-made chicken gravy, prepare it using chicken stock mixed with a bit of flour or cornstarch to thicken.

2. Cook the Chicken:
- 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.

3. Cook the Mushrooms:
- 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.

4. Start the Risotto Base:
- 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.

5. Cook the Rice:
- 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.

6. Add the Gravy:
- 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.

7. Combine the Ingredients:
- 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.

8. Cook the Eggs:
- In a separate pan, heat a small amount of olive oil.
- Fry the eggs to your liking (sunny-side up, over-easy, etc.).

9. Serve:
- Spoon the risotto into serving bowls.
- Top each bowl with a fried egg.

10. Additional Garnish (Optional):
- Garnish with some fresh parsley or extra Parmesan cheese if desired.

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.

Chicken and mushroom risotto FAQ:

How long does it take to cook the risotto?

The risotto takes about 20-25 minutes to cook after adding the chicken gravy. Stir constantly and add the gravy gradually to achieve the creamy texture.

What can I substitute for white wine in this recipe?

You can substitute white wine with additional chicken gravy, broth, or a mixture of vinegar and water if you prefer a non-alcoholic option. Use about 1/2 cup of the substitute.

How do I know when the risotto is done?

The risotto is done when the rice is creamy but still al dente, meaning it should be cooked through with a slight bite to it. The total cooking time will be around 20-25 minutes.

How should I store leftovers of chicken and mushroom risotto?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to restore creaminess.

What size pan is best for cooking the risotto?

A large pot or Dutch oven is best for cooking risotto, as it provides enough space to stir the rice and allows for even cooking.

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.

Nutrition per serving

6 Servings
Calories 550kcal
Protein 24g
Carbohydrates 45g
Fiber 1.93g
Sugar 3.84g
Fat 27g

Chicken and mushroom risotto