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When the craving for comfort food strikes, few dishes can compete with a steaming bowl of Creamy Chicken & Mushroom Risotto. This delightful meal embodies warmth and satisfaction, making it a perfect choice for cozy family dinners, special occasions, or even a comforting weeknight treat. With its rich flavors and creamy texture, this dish is a harmonious blend of tender chicken, earthy mushrooms, and the luxurious consistency of Arborio rice. The beauty of Creamy Chicken & Mushroom Risotto lies not only in its indulgent taste but also in the simplicity of its ingredients and the accessibility of its preparation, making it approachable for both novice home cooks and seasoned chefs alike.

Chicken & Mushroom Risotto

Indulge in the comforting goodness of Creamy Chicken & Mushroom Risotto, the perfect dish for family dinners or special occasions. This delightful recipe highlights the rich flavors of tender chicken and earthy mushrooms combined with creamy Arborio rice. Learn the art of making risotto, a traditional Italian dish known for its luxurious texture and versatility. Follow simple steps to create a dish that’s satisfying and approachable for cooks of all levels. Enjoy this heartwarming culinary experience!
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Ingredients
  

1 cup Arborio rice

1 lb chicken breast, diced into small pieces

8 oz cremini mushrooms, sliced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (low sodium)

1 cup dry white wine (optional, can substitute with more broth)

1 cup freshly grated Parmesan cheese

2 tbsp olive oil

2 tbsp unsalted butter

1 tsp dried thyme

Salt and black pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, bring the chicken broth to a gentle simmer. Keep it warm on low heat throughout the risotto cooking process.

    Sauté the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes or until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes, until the mushrooms are browned and most of their moisture has evaporated.

        Toast the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes. Make sure to coat the rice well with the oil and butter mixture.

          Deglaze with Wine: If using, pour in the white wine, stirring constantly until the wine has mostly evaporated. This step adds a depth of flavor to the risotto.

            Add Broth Gradually: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.

              Combine Chicken and Finish the Dish: Once the rice is cooked to your desired consistency, stir in the sautéed chicken, the remaining tablespoon of butter, and the grated Parmesan cheese. Add dried thyme, and adjust seasoning with additional salt and pepper as needed.

                Garnish and Serve: Remove the skillet from the heat and let it sit for a minute. Serve the risotto hot, garnished with chopped parsley and extra Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4