Sort ingredients
annat
QR Code
Listen
Pdf
Sauté Chicken and Mushrooms: In a large skillet or sauté pan, heat olive oil over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove from pan and set aside. In the same pan, add more oil if needed and sauté mushrooms until they release their moisture and are golden. Remove and set aside.
Toast Arborio Rice: In the same pan, melt butter over medium heat. Add Arborio rice and cook for 1-2 minutes until lightly toasted.
Deglaze with Wine: Pour in the dry white wine and cook until the liquid is mostly absorbed.
Add Broth: Begin adding warmed chicken broth, about ½ cup at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue until the rice is creamy and cooked to your desired texture.
Fold in Chicken and Mushrooms: Once the rice is cooked, fold in the cooked chicken and sautéed mushrooms.
Stir in Cheese: Remove from heat and stir in grated Parmesan cheese until melted and creamy.
Season and Garnish: Add minced garlic, dried thyme, salt, and pepper. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley.
Serve and Savor: Plate the Chicken and Mushroom Risotto and serve immediately. Enjoy the delightful blend of flavors and textures.