Chicken, mushroom risotto Cookidoo

Chicken and Mushroom Risotto

Rich, creamy, and comforting, this Chicken and Mushroom Risotto is the perfect dish for a cozy dinner. With tender pieces of chicken, earthy mushrooms, and a velvety arborio rice base, it’s a meal that feels luxurious but is surprisingly easy to make. Whether you’re cooking for family, friends, or just yourself, this risotto delivers flavor, warmth, and satisfaction in every bite.

Ingredients (Serves 4)

For the risotto:

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
250g (about 9 oz) chestnut or button mushrooms, sliced
2 chicken breasts (around 300g/10 oz), cut into bite-sized pieces
300g (about 1 1/2 cups) arborio rice
100ml (about 1/2 cup) dry white wine (optional)
1 liter (4 cups) chicken stock, kept warm
50g (1/4 cup) Parmesan cheese, freshly grated
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, to garnish

Optional extras:

1 teaspoon dried thyme or fresh thyme leaves
A squeeze of lemon juice for freshness

Method

Step 1: Prepare the ingredients

Before you start cooking, make sure all your ingredients are prepped. Slice the mushrooms, chop the onion, and cut the chicken into bite-sized pieces. Keep your chicken stock warm on a low heat—it helps the risotto cook evenly and absorb flavor.

Step 2: Cook the chicken

Heat 1 tablespoon of olive oil in a large frying pan or saucepan over medium heat. Add the chicken pieces and cook for 4–5 minutes, turning occasionally, until lightly golden on all sides. You don’t need to cook them completely through at this stage, as they will finish cooking with the rice. Remove the chicken from the pan and set aside.

Step 3: Sauté the aromatics

In the same pan, add the remaining tablespoon of olive oil. Add the onion and sauté for 3–4 minutes, or until soft and translucent. Stir in the garlic and cook for another 30 seconds, until fragrant. Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and begin to brown. If using thyme, stir it in at this stage.

Step 4: Toast the rice

Add the arborio rice to the pan with the mushrooms and onions. Stir for 2–3 minutes until each grain is coated with oil and slightly translucent at the edges. Toasting the rice helps develop a nutty flavor and ensures a creamy texture.

Step 5: Deglaze with wine

Pour in the white wine (if using) and stir until it has mostly evaporated. The alcohol cooks off, leaving a subtle depth of flavor that enhances the risotto. If you prefer not to use wine, you can skip this step and move directly to adding stock.

Step 6: Gradually add the stock

Reduce the heat to medium-low. Add a ladleful (about 100ml/1/2 cup) of warm chicken stock to the rice and stir gently. Allow the rice to absorb the liquid before adding the next ladle. Continue adding the stock, one ladle at a time, stirring frequently. This process takes about 18–20 minutes and is key to achieving a creamy risotto.

Step 7: Add the chicken back

When the rice is almost cooked (it should be creamy but still slightly firm in the center), return the chicken to the pan. Stir gently and allow it to cook through for 3–4 minutes. Taste and season with salt and freshly ground black pepper.

Step 8: Finish with butter and cheese

Once the risotto is cooked to your liking, remove the pan from the heat. Stir in the butter and grated Parmesan cheese until fully incorporated. This final step adds richness and a glossy finish. If you like a bit of freshness, add a squeeze of lemon juice to brighten the flavors.

Tips for the Perfect Risotto

Use warm stock: Cold stock slows the cooking process and can make the rice uneven.
Stir often, but gently: Risotto needs gentle stirring to release the rice’s natural starch, which creates creaminess.
Don’t rush the stock: Add it gradually. Pouring all the liquid at once can make the risotto watery.
Choose the right rice: Arborio rice is ideal because it absorbs liquid while releasing starch, resulting in the signature creamy texture.
Adjust consistency: The finished risotto should be creamy and slightly loose. If it thickens too much, stir in a little extra stock or hot water.

Serving Suggestions

Garnish: Sprinkle freshly chopped parsley and extra Parmesan on top for added flavor and color.
Side options: Serve with a crisp green salad, roasted vegetables, or garlic bread for a complete meal.
Wine pairing: A light white wine, such as Sauvignon Blanc or Pinot Grigio, complements the creamy texture and earthy mushrooms beautifully.

Variations

Vegetarian: Replace chicken with extra mushrooms, peas, or roasted butternut squash. Use vegetable stock instead of chicken stock.
Creamy twist: Stir in 50ml (about 3 tablespoons) of cream at the end for an extra indulgent texture.
Herbs and flavors: Experiment with rosemary, sage, or even a touch of truffle oil for a gourmet touch.

Storage

Leftover risotto can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water to restore creaminess. While risotto is best enjoyed fresh, these tips ensure nothing goes to waste.

Conclusion

This Chicken and Mushroom Risotto is a classic comfort dish that balances creamy rice with savory chicken and earthy mushrooms. It’s surprisingly easy to make but tastes like a restaurant-quality meal. With careful stirring, gradual stock addition, and a finishing touch of butter and Parmesan, you’ll have a dish that’s rich, flavorful, and perfectly satisfying every time.