Risotto with chicken and mushrooms recipe
- Meat and poultry
- Popular chicken
- Chicken and rice
- Chicken risotto
This chicken and mushroom risotto is made with chicken thighs which is actually a much more flavourful (and cheaper) part of the chicken!
4 people made this
- 2 teaspoons olive oil
- 500g skinless, boneless chicken thigh, sliced into small cubes
- 1 onion, finely chopped
- 250g fresh shiitake or oyster mushrooms, trimmed and thinly sliced
- 250g button mushrooms, sliced
- 250g Arborio rice
- 160ml dry white wine
- 750ml boiling chicken stock
- 2 tablespoons grated Parmesan cheese
- freshly ground black pepper
MethodPrep:15min ›Cook:55min ›Ready in:1hr10min
- Heat the oil in a large nonstick saucepan over moderate heat. Add the chicken and cook for 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.
- Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 1/3 (250ml) of the stock to the rice along with a pinch of salt and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add another 1/3 (250ml) of the stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the remaining stock.
- Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.
Reviews & ratingsAverage global rating:(6)
Reviews in English (7)
I highly recommend doing this with dried shiitake mushrooms. Soak them in water as per the instructions, and then use the soaking-water to make the stock with (just pop a chicken cube in it and heat it on the stove). I also added a clove of crushed garlic toward the end of the mushroom cooking time.These cooking times were about right - cook on a medium or low-medium heat, since you want it to remain reasonably wet. Don't let it get stodgy; avoid this by keeping a bit of water/stock in the pan at all times. Put a bit of chopped parsley on top. Add a knob of butter. Lick the plate clean.-24 Nov 2014(Review from this site AU | NZ)
My boyfriend wanted me to make him some dinner and I NEVER cook so I tried out this recipe and it was not only very easy to follow but was also very delicious. He ended up having 2 servings! Great risotto.-26 Apr 2011(Review from this site AU | NZ)
I can only get dried shitake mushrooms - so if you use dried ones, only use three or four, otherwise their flavour takes over. I added some chives right before serving and it was lovely.-06 Nov 2012(Review from this site AU | NZ)
- 4 cups (1L) chicken stock
- Parmesan rind (optional)
- 1 brown onion, peeled reserving skin, finely chopped
- 1 tbs olive oil
- 2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
- 200g brown mushrooms, thickly sliced
- 1 garlic clove, crushed
- 1 1/2 cups (300g) arborio rice
- 1/2 cup (125ml) white wine or extra chicken stock
- 60g pkt Coles Australian Baby Rocket
- 1/2 cup (40g) finely grated parmesan
Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to the bowl with the chicken. Loosely cover to keep warm.
Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.
When you get to the end of a wedge of hard cheese like parmesan, cover the rind in plastic wrap and freeze it. Use it to add flavour to soups and risottos like this one.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.
- 1 quart low-sodium chicken broth
- 2 skinless, boneless chicken breast halves (3/4 pounds), butterflied and separated into cutlets
- Coarse salt and freshly ground pepper
- 5 tablespoons unsalted butter, divided
- 1 medium yellow squash (8 ounces), cut into 1/4-inch-thick rounds (about 2 cups)
- 1 medium yellow onion, finely chopped (1 1/2 cups)
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine
- 8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 1/2 cups)
- 2 ounces grated Parmigiano-Reggiano or Parmesan (packed 1/2 cup), plus more for serving
Combine broth and 3 cups water in a saucepan bring to a simmer over medium heat.
Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.
Pressure Cooking Tips
To get the best results when trying pressure cooker recipes with your pressure cooker, reference the instruction manual for your pressure cooker. Usually, the manual has a table or list of the best cooking times and pressure levels to use for certain types of food.
If you cannot find the manual to your pressure cooker, either try looking online for a digital version of the instruction manual or read through tutorials to see if anything helps.
Reviews can help as well. Find your exact pressure cooker online and look at the customer reviews for it to see if other people had any problems and helpful tips for cooking risotto, or whatever it is that you are making.
Also, this risotto recipe tastes even better if you make the chicken stock from chicken bones. That way, you can also add leftover vegetables from your fridge, so they do not go to waste.
And if you make the chicken stock yourself, most recipes are for a massive pot of chicken stock so that you can use it for other recipes as well. It adds a little bit of time to the cooking process, but it saves a lot of money compared to buying containers of chicken stock. Freeze the chicken stock to keep it good longer.
Begin to add in liquid
Pour in the porcini mushrooms (and the soaking liquid in which they were resting) to the rice mixture and stir thoroughly. You'll start to notice the liquid is absorbed by the rice. Keep stirring regularly over a low to medium heat.
Once you see that most of the mushroom liquid is beginning to be absorbed, start to add the chicken stock a little at a time and continue to stir. You'll need to do this, adding a bit of stock and stirring, for around 20 to 25 minutes until all the stock is gone and the rice softens. You want the risotto rice to be soft but still retain its shape and structure.
"You can carefully pick up a few grains and squeeze in between your fingers to check [its feel]" says Dalton. "You don't want the rice to become mushy."
How to Make Mushroom Risotto
In the Northern part of Italy bordering dairy-loving France and Switzerland, risotto is nearly as popular as pasta. It is traditionally served as the “primo”, or first course. But when loaded with tender, mushrooms, it can also become a tasty and delicious main meal.
First, create a mushroom-infused broth. Add more mushroom flavor to this dish by steeping 1/2 ounce dried mushrooms in hot water for 20-30 minutes. Dried mushrooms don’t weigh much, so you’ll need more than you think you might. Strain the mushrooms, squeeze the liquid from them, then combine the mushroom liquid with the chicken broth. Coarsely chop the hydrated mushrooms to cook with the fresh mushrooms later.
Dilute the chicken broth with water. Warmed chicken broth adds depth, salt, and flavor to this dish, but you don’t want it to take over the mushroom vibe. Instead, use equal amounts chicken broth and water with the mushroom infused water.
There’s no need to stand over a hot stove stirring constantly for 30 minutes for creamy risotto. The liquid just needs to be added in 3 or 4 batches, and you only need to stir regularly towards the end. And I promise, your risotto is still going to be beautifully creamy and evenly cooked.
The concept of having to slowly add stock into the rice ladle by ladle for creamy risotto is a traditional method that was called for in the times when risotto was made by Italians in tall, narrow risotto pots. Tall narrow pot = high rice and liquid depth = must stir regularly for even cooking.
It’s been pretty well documented and tested by established food authorities such as Kenji Lopez-Alt at Serious Eats that if you use a wider pot, there’s no need to be so diligent.
For the best flavour, cook the mushrooms until golden then stir some back in at the end and reserve the rest to pile on top. Maximum taste – and it looks better too!
Aji Amarillo Risotto with Chicken
Aji amarillo paste is a perfect accompaniment to creamy arborio rice in this a aji amarillo risotto with chicken. So what is aji amarillo paste? Read on to find out!
I’m always looking for new ways to spruce up risotto. It’s one of my favorite dishes, after all. When I read about using aji amarillo paste in it on a Peruvian blog, I knew I had to try it.
In this recipe, aji amarillo paste is stirred into the arborio rice as it cooks. The final result is a spicy, somewhat smoky, creamy risotto that can be enjoyed on its own or with a protein, such as crispy chicken, seared steak, fish, such as roasted cod or Chilean sea bass.
What is Aji Amarillo Paste:
Aji amarillo is a type of yellow pepper that is grown all over Peru. ‘Aji’ meaning chili pepper and ‘amarillo’ meaning yellow. It is a staple in Peruvian cuisine and when paired with garlic and red onion, is considered a holy trinity of flavor.
Aji amarillo paste is considered a main ingredient in Peruvian cuisine. Of course, in Peru, chefs and home cooks prepare their own version of the paste to use. If you don’t have access to the yellow peppers, you can use store-bought, as I did. Or you can follow this recipe to prepare your own version!
Store-bought aji amarillo paste is spicy, so you can tone down how much you use in this recipe. I wanted a beautiful yellow color, so I went ham on the paste. The heat was there, but when paired with the chicken, arborio rice, and plenty of butter, it was not too spicy to eat at all.
Just look at those beautiful grains of rice perfectly suspended in that creamy, spicy aji amarillo sauce! It was so delicious!
How to Make Aji Amarillo Risotto with Chicken:
Making this risotto is simple. You will need about an hour total, by the time you chop all the ingredients and prepare the dish. You’ll need to multi-task a bit, but it’s not too challenging.
First, start the aji amarillo risotto. You’ll need a solid 12-13 minutes to allow the mushrooms to cook. You want to make sure they release all their liquid so you don’t have a runny risotto, so continue cooking until all the liquid in the pot has evaporated. From there. melt butter into the pot and add the arborio rice. Cook for 2-3 minutes until the rice begins to toast. Add the aji amarillo paste and cook until the rice is completely coated with the paste. From there, it’s just a matter of adding hot stock, stirring until absorbed, hot stick, stirring, hot stock, stirring, until all of the liquid is absorbed and the risotto is thick and creamy. You can add parmesan cheese, if you like, but I didn’t find it to be necessary.
As the rice is cooking, prepare the chicken. Simply pat the chicken dry, season all over with salt and pepper and fry in an oven-proof skillet, skin-side down, until very crisp. Flip and transfer to the oven and allow the chicken to roast while you finish the rice.
Looking for more chicken recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
- Olive oil – 1 teaspoon
- Sliced mushrooms – 13 oz/ 400 grams.(You can use Swiss brown).
- Chicken broth/stock – 4 cups/1 liter.
- Bacon – 2.5oz/75 grams. (You can use fatty or streaky).
- Minced garlic cloves – 2 nos.
- Unsalted butter – 2 tablespoons/ 4 grams.
- White wine – 1/2 cup/125ml.
- Finely diced onion – 1 no. (It can be white, brown or yellow).
- Arborio risotto rice – 1-1/4 cups/250 grams.
- Chicken thigh fillets – 12 oz/350 grams. (They should be cut into bite size pieces).
- Parmesan cheese freshly grated – 1/2 cup/35 grams
- Unsalted butter – 1 to3 tablespoons/15 to 50 grams.
- Freshly chopped parsley.
Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Stir in the turmeric, then add the wine. Cook, stirring constantly, for 1 minute until reduced.
Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. About 3 minutes before the end of the cooking time, stir in the mushrooms and cashews. Season with salt and pepper.
Arrange the arugula leaves on 4 individual serving plates. Remove the risotto from the heat and spoon it over the arugula. Sprinkle over the parmesan shavings and basil leaves and serve.