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Classic risotto with chicken and mushrooms

Classic Chicken and Mushroom Risotto

A fragrant risotto with chicken breast and mushrooms. This tasty, aromatic rice with chicken and mushrooms will please the whole family. To shake up a family dinner — or to surprise guests — you can bring a little taste of Italy to the table.

Anna

Recipe author

Classic risotto with chicken and mushrooms

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Composition / ingredients

Servings:

Rice (Arborio or other risotto rice)

150

Chicken breast

250

Mushrooms

200

Onion

Butter

Olive oil

White wine

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 24 % 8 g

Carbohydrates 50 % 17 g

180 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic chicken and mushroom risotto? Gather your ingredients. You need a special risotto rice — Arborio or another variety suited to the dish. For the chicken, use breast or any boneless part. I used white button mushrooms, but any mushrooms work; just adjust for their cooking time. I used chicken broth; you can (though it's not ideal) substitute water or a chicken bouillon cube. Feel free to add spices to taste.
Step 2:

Rinse the mushrooms under cold running water, washing away any debris and dirt thoroughly. Pat them dry and cut them into whatever shape you like. Cook the mushrooms over high heat until done, adding a little salt.
Step 3:

For risotto, it's best to use a deep skillet or a heavy-bottomed sauté pan. Peel and chop the onion. Set the pan over the heat, add the olive oil, and cook the chopped onion until translucent.
Step 4:

Rinse the chicken breast with cold water, pat it dry, and cut it into whatever pieces you like. Add the chicken to the softened onion and cook over high heat until browned, a few minutes, stirring constantly.
Step 5:

Turn the heat down to just below medium and pour in the dry white wine. Once it has almost cooked off, add the risotto rice right away. Stir the rice together with the chicken and onion.
Step 6:

Add the chicken broth to the rice a little at a time (a small ladle at a time works well), letting the rice absorb the liquid. Season with salt and pepper to taste. Keep adding broth as the rice absorbs it. You may need a little less than expected — the key is to catch the moment when the rice is nearly done and "al dente" (literally "to the tooth" — cooked to the point where it's still slightly firm but not hard).
Step 7:

When the rice is nearly done, add the cooked mushrooms and the butter, and without lowering the heat, stir everything together gently but evenly, then take it off the stove. The total cooking time for the rice shouldn't exceed 16–18 minutes.
Step 8:

Serve the chicken and mushroom risotto hot, right after it's done — as it cools it can lose a bit of its signature creamy texture. You can sprinkle it with grated hard cheese when serving.

Important! For rice dishes that come out great every time, read the article on the finer points of choosing rice and the secrets of cooking it.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any way you like (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.