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- 1 cup Arborio rice - 4 cups chicken broth (homemade or store-bought) - 1/2 cup dry white wine - 1 cup cooked chicken, shredded or diced - 8 oz cremini mushrooms, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons butter - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Creamy Mushroom and Chicken Risotto Recipe

Indulge in the rich flavors of creamy mushroom and chicken risotto, a classic Italian dish perfect for any occasion. Made with Arborio rice, tender chicken, and earthy cremini mushrooms, this recipe creates a comforting meal that is both satisfying and elegant. With each creamy bite, you'll appreciate the layers of flavor enhanced by white wine and Parmesan cheese. Ideal for family gatherings or a cozy weeknight dinner, it's a dish your loved ones will crave again and again!
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth (plus more if needed)

1 cup white wine (dry)

1 cup cooked chicken, shredded

1 cup cremini mushrooms, sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup Parmesan cheese, grated

1/2 cup heavy cream

3 tbsp olive oil

2 tbsp butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by warming the chicken broth in a saucepan over low heat. This will help maintain the temperature while you're cooking the risotto.

    Sauté the Aromatics: In a large, heavy-bottomed skillet or pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

      Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for about 5-7 minutes, or until the mushrooms are browned and have released their moisture. Season with salt and pepper to taste.

        Toast the Rice: Stir in the Arborio rice, allowing it to toast for 1-2 minutes. This step enhances the flavor of the rice.

          Deglaze with Wine: Pour in the white wine and stir until it's absorbed by the rice. This will infuse the risotto with a rich depth of flavor.

            Add Broth Gradually: Once the wine is absorbed, begin adding the warm chicken broth, one ladle at a time. Stir continuously and let the rice absorb most of the liquid before adding the next ladle. This method introduces creaminess to the risotto. Repeat until the rice is al dente, which should take around 15-20 minutes.

              Incorporate Chicken and Cream: When the rice is cooked to your desired texture, stir in the shredded chicken and heavy cream. Mix well until everything is heated through and creamy.

                Finish with Cheese and Butter: Remove the skillet from the heat. Stir in the grated Parmesan cheese and remaining tablespoon of butter for extra creaminess. Adjust seasoning as needed.

                  Garnish and Serve: Spoon the risotto into bowls or plates, garnish with fresh parsley, and serve immediately while hot.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4