When it comes to comforting and satisfying dishes, a creamy mushroom and chicken risotto is a standout favourite. Hearty and warm, this risotto is the ultimate dish for cold months and days when you're feeling under the weather. The rich and creamy texture of the risotto paired with the savoury flavours of mushroom and chicken make it a treat that is hard to beat.
This recipe makes a super creamy and rich dish with satisfying flavours of chicken and mushroom. Perfect for two large portions or four small starters.
You need:
½ a large white onion
3 tablespoons of olive oil
4 large buttercup mushrooms or any mushrooms you like
300 grams of Arborio rice
½ a glass of good white wine
1 litre of chicken stock
50 grams of grated parmesan
1 clove of garlic, minced
1 small chicken breast
4 tablespoons of fresh parsley, roughly chopped
Salt and black pepper to taste
How you make Mushroom And Chicken Risotto:
Dice the chicken breast and clean the chopping board.
Roughly chop the mushrooms, onion and parsley, and minced the garlic.
Place a large pot on medium-high heat on the stove.
Add a tablespoon of olive oil, chicken, onion and mushrooms and fry until the onion is translucid, the chicken is cooked all the way through and the mushrooms have released their moister.
Remove the onion, chicken and mushroom mix to a plate and set aside for later.
Add the rest of the olive oil and the rice and the wine to the pot. Let it fry, whilst constantly stirring until the wine has evaporated.
Then add the minced garlic and a lade of stock to the rice. Stir until most of the stock has been absorbed by the rice.
Repeat with one ladle of stock at a time until most of the stock has been absorbed by the rice, constantly stirring.
When the rice is almost soft and cooked all the way through, add the grated parmesan, chopped parsley and chicken and mushroom mixture back to the pot.
Stir it through and loosen the mixture with more stock if needed.
Taste and season with salt and black pepper.
Add the creamy mushroom and chicken risotto to a plate. Grate over some extra parmesan and a drizzle of olive oil.
Serve the mushroom and chicken risotto straight away, piping hot with a glass of good white wine.
