Chicken And Mushroom Risotto With Creamy Parmesan And Earthy Porcini
By Emma Collins
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Precook the mushrooms and chicken and the stock to reduce the time to cook on the stovetop at the end to 30 minutes or less, pouring stock and stirring. Try this chicken and mushroom risotto recipe for one method of using precooked chicken in a creamy, slightly firm rice dish with porcini and cremini mushrooms.
Dried porcini mushrooms are soaked in boiled water to create a broth. The broth is saved and mixed with other broths to flavor the risotto. Cremini mushrooms are cooked with garlic and set aside. Shallots and garlic are cooked with arborio rice in the same pan. White wine or vermouth and mushroom broth are ladled into the risotto in small amounts.
The rice is cooked if it has a creamy consistency and is almost but not completely tender due to absorbing most of the cooking liquid. Tips for helping the rice absorb liquid include maintaining a hot broth and stirring the rice frequently, once per minute. Common errors include over-stirring the rice while it cooks; vigorous stirring is best left to the time of serving, when butter and Parmesan are mixed in.
Serve immediately, sprinkled with Parmesan cheese and parsley. Save time preparing this recipe by chopping the chicken and cremini mushrooms ahead of time and peeling and mincing other vegetables. Grate the Parmesan cheese and heat the broth. Serve risotto immediately after cooking.
Why this recipe works
- Uses leftovers or other cooked chicken, allowing you to prepare an entire dish of meat to accompany six servings of risotto without preparing six separate chicken dishes.
- Preparation time can be reduced by prepping ingredients such as chicken, mushrooms, shallots, garlic, parsley, and Parmesan before cooking to speed up the last stage of cooking in a saucepan.
- The recipe makes six servings. Six servings can be good for multiple meals. The product will taste and feel best immediately after the last step in preparation.
- Hot stock and porcini liquid are cooked separately from rice to avoid overpowering the rice and make preparation easier.
- Tips for reheating dishes include saving additional Parmesan cheese and parsley to add after reheating rice dishes.
- Doubling this recipe is straightforward if all ingredients are already measured. A large saucepan will help you add stock to the rice several times during cooking.
Ingredients
- •1 oz dried porcini mushrooms
- •2 cups boiled water (2-3 cups, for soaking porcini mushrooms)
- •2 tbsp olive oil
- •3 cloves garlic (minced)
- •1 lb cremini mushrooms (sliced)
- •1 shallot (minced)
- •2 cups arborio rice
- •2 cups white wine or vermouth
- •6 cups chicken stock (6-7 cups, hot)
- •salt (to taste)
- •2 cups leftover or cooked chicken (chopped)
- •2 tbsp butter
- •½ cup grated Parmesan cheese (plus more for serving)
- •fresh parsley (a good handful, chopped)
Instructions
- 1
Soak the porcini mushrooms in 2-3 cups of boiled water for 20 minutes.
- 2
Remove the porcini mushrooms with a slotted spoon and reserve 2 cups of the soaking liquid.
- 3
Heat the olive oil in a large saucepan. Add about 2 teaspoons of the garlic and cook for about 1 minute to brown.
- 4
Add the cremini mushrooms, season with salt, and sauté until soft.
- 5
Add the porcini mushrooms, cook for another minute, then remove the mushrooms from the pan and set aside.
- 6
If needed, add another tablespoon of oil to the pan. Add the shallot and remaining garlic and cook until soft.
- 7
Add the rice and stir to coat. Cook for 2 to 3 minutes, stirring frequently, to toast the rice.
- 8
Add the wine to cover the surface of the rice and stir frequently until it has completely absorbed.
- 9
Add the reserved mushroom liquid, then add enough hot stock to cover the surface of the rice. Stir frequently until the stock has absorbed, then repeat this process three more times. Check for seasoning and add salt as needed.
- 10
When the stock has absorbed and the rice is cooked but still al dente, remove the pot from the heat.
- 11
Mix in the mushrooms and chicken. Add the butter and Parmesan and mix vigorously until well combined.
- 12
Serve immediately, garnished with grated Parmesan and parsley.
FAQ
Nutrition (per serving)
Calories
631
Protein
33g
Fat
16g
Carbs
73g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
