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Chicken and mushroom risotto
Print Recipe

Creamy Chicken and Mushroom Risotto

Creamy, soft and comforting this delicious chicken and mushroom risotto recipe is a must have for every family.
Prep Time10 mins
Cook Time50 mins
Course: dinner, Main Course
Cuisine: Italian
Keyword: chicken, classic italian, Mushroom, Risotto
Servings: 6
Author: Marie Muccio

Ingredients

  • 50 g pine nuts
  • 500 g button mushrooms
  • 3 garlic cloves crushed
  • small bunch flat leaf parsley finely chopped (reserve some for garnish)
  • 1 tbs olive oil
  • 800g chicken thigh fillets cut into 1cm pieces
  • 4 springs fresh thyme
  • 1.5 litres chicken stock
  • 40 g butter
  • 1 onion diced
  • 1 celery stick finely sliced
  • 2 cups aborio rice
  • 1 cup white wine
  • ½ cup parmesan plus extra to serve

Instructions

  • Heat a large skillet or heavy based pot on low heat. Add the pine nuts and toast until they start to turn golden. Set aside
  • Add the sliced mushrooms to the same pan together with 1 garlic clove and the parsley. Dry fry the mushrooms until cooked, approx 5 minutes. Season to perfection. Transfer to a bowl and set aside. 
  • Return the pan to medium-high heat. Add a good splash of olive oil and add the chicken, 1 clove of garlic and thyme. Season well.
    Cook for 10 minutes or until the chicken is cooked through. Transfer to a bowl and cover with foil until needed. 
  • Place the stock in a small saucepan and bring to a gentle simmer. 
  • For the risotto, return the skillet to the stove on medium heat and add half the butter. Sauté the onion, celery and 1 clove of garlic until the vegetables begin to soften. 
  • Add rice and stir, ensuring every grain is well coated. Pour in the wine to deglaze the pan. Once the wine has completely evaporated turn the heat down to low. Add 1 ladle of stock at a time and stir through the risotto. make sure the stock has been absorbed before adding the next ladle. Continue this process until the rice is cooked but still has a bit of a bite to it. This will take approximately 30 minutes.
  • Add the pine nuts, mushrooms, chicken with their juices, remaining butter and parmesan. Gently stir through until combined. Test for seasoning. Leave to rest for 5 minutes then ladle into bowls with some finely chopped parsley and a generous grating of parmesan cheese. 

Notes

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