{"id":7223,"date":"2025-05-24T07:25:14","date_gmt":"2025-05-23T21:25:14","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7223"},"modified":"2025-05-24T08:08:51","modified_gmt":"2025-05-23T22:08:51","slug":"chicken-and-mushroom-risotto","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/rice-dinner\/chicken-and-mushroom-risotto\/","title":{"rendered":"Chicken and Mushroom Risotto"},"content":{"rendered":"\n

The classic Chicken and Mushroom Risotto is one of those famous dishes that everyone enjoys. Its warm, comforting flavors are a hallmark of hearty home cooking, and it\u2019s the perfect meal to enjoy during those cooler months of the year. In this recipe we use Morel Mushrooms, which are an amazing Mushroom famous for their earthy and nutty flavors. The Mushrooms are used to create a rich Mushroom Broth to flavor the Risotto. The whole dish tastes so good, and is very easy to make at home

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

The secret to a great Risotto lies in the quality of the Broth<\/h2>\n\n\n\n

Over the years we\u2019ve learnt to hone the craft of making a great Risotto. I always thought the best way to get more flavor into the Risotto was to simply add more toppings like proteins and produce. However, this is not the case at all. In fact, the true flavor creator in Risotto is the Broth that is used for the Rice to absorb

<\/p>\n\n\n\n

The best Risottos use flavored Broth instead of Water. In fact, I would highly recommend against using Water whenever you\u2019re making Risotto, as it will simply mute all of the other flavors in the dish. You want to make a Broth that is loaded with concentrated flavors, as those flavors will infuse themselves into the Risotto Rice

<\/p>\n\n\n

\n
\"Chicken
What makes this Chicken and Mushroom Risotto so tasty is the amazing Mushroom Broth used to cook the Rice<\/figcaption><\/figure>\n<\/div>\n\n\n

Whenever you are making Risotto, try to use a Broth that highlights the key ingredient in the dish. In this instance, the big flavors we\u2019re looking for is Mushrooms. So, naturally, a Mushroom Broth makes sense. Unlike other broths like Chicken and Beef, Mushroom Broth takes very little time to make. Only about 20 minutes in fact

<\/p>\n\n\n\n

How to make a delicious Mushroom Broth for your Chicken and Mushroom Risotto<\/h2>\n\n\n\n

The simple way to make Mushroom Broth is to soak dried Mushrooms in boiling hot water for about 20 minutes. The Mushrooms will re-hydrate and their amazing flavor will seep into the water, creating a dark brown broth that\u2019s loaded with Mushroom flavor

<\/p>\n\n\n\n

You can use any type of dried Mushrooms to create Mushroom Broth. For this recipe we used a combination of Morel and Porcini Mushrooms. Both these Mushroom types have a strong earthy flavor, which makes them perfect for making a beautiful Broth from

<\/p>\n\n\n\n

Once you\u2019ve created your Mushroom Broth, strain the Mushrooms out of the liquid and retain both of them, and the liquid. The rehydrated Mushrooms can then be chopped up and used in the cooking of the Chicken and Mushroom Risotto, adding even more Mushrooms to the dish!

<\/p>\n\n\n\n

It\u2019s time to build the Risotto!<\/h2>\n\n\n\n

Making the Risotto requires a little bit of time and patience, as the process of perfectly cooking the Rice is one that takes about 35 \u2013 40 minutes. Once you\u2019ve cooked down some Onion, Garlic, and Mushrooms in a large pan, deglaze the whole thing with Wine and then add your Rice

<\/p>\n\n\n\n

Allow the Rice to get nicely coated with the juices from the pan (oh, did we mention we add a load of Butter in there to kick things off? Well, we do!) and cook it for a few minutes so it can slightly toast. Then the Risotto building begins!

<\/p>\n\n\n\n

Ladle in about 1 cup of the Mushroom Broth (which we recommend you leave over a very low heat on the stovetop so it\u2019s warm) and mix it through the Rice. The Rice will take a few minutes to absorb it. Once it\u2019s about 90% completely absorbed, add the second cup of Mushroom Broth

<\/p>\n\n\n\n

Continue this process until the Rice is perfectly cooked and beautifully tender. The consistency of the Risotto should be slightly runny, and not all clumpy. This is the sign of a perfect Risotto. We found for about 1 \u00bd cups of Rice, the Risotto needed around 8 cups of Mushroom Broth

<\/p>\n\n\n

\n
\"Cooking
Patience is key to a great Risotto. You’ll need about 35 – 40 minutes of gradually adding more broth to cook the rice properly and achieve that amazing, silky texture of the Risotto<\/figcaption><\/figure>\n<\/div>\n\n\n

If you run out of Mushroom Broth, try adding some Chicken Stock to the dish<\/h2>\n\n\n\n

This dish is predominantly Mushroom flavored, but Chicken is also included. Therefore, if you run out of Mushroom Broth (which is a very real possibility) then you can top the dish up with Chicken Stock for the remaining cups required

<\/p>\n\n\n\n

Chicken Stock will add not only a beautiful Chicken flavor to the Risotto, but give the dish a slightly more viscous texture, which is great for Risotto. Whatever you do, avoid using plain water to complete the Dish and opt for Stock. You can even just use Stock Cubes that have dissolved in Water if you need to

<\/p>\n\n\n\n

While the Mushroom is cooking you can pay fry your Chicken<\/h2>\n\n\n\n

I like to multi-task when making our Chicken Mushroom Risotto, as you\u2019ll be standing by the stove for a while keeping an eye on that Risotto. There\u2019s therefore no better time to fry up the Chicken that while the Risotto is cooking away

<\/p>\n\n\n\n

You can keep this simple and just pan-fry the Chicken. For a little bit of extra flavor, we recommend coating the Chicken in a light coating of seasoned Flour, and pan fry the Chicken with a touch of hot Neutral Oil

<\/p>\n\n\n\n

The seasoning we add to the Flour that breads the Chicken is a combination of Salt, Pepper, Onion Powder, and Garlic Powder. This combination of flavors really pops, and allows the Chicken to really compliment those big Mushroom flavors in the Risotto

<\/p>\n\n\n\n

We use Chicken Thighs are they are easy to cook and stay tender, even when re-heated. So you can always cook your Chicken in advance and simply reheat it on the stovetop once the Risotto is ready

<\/p>\n\n\n

\n
\"Sliced
I recommend making the Chicken while the Risotto is cooking to save time<\/figcaption><\/figure>\n<\/div>\n\n\n

Finalizing the Risotto and Plating the Dish<\/h2>\n\n\n\n

To finish the Mushroom Risotto, I like to add a squeeze of Lemon Juice and some freshly chopped Parsley. This helps to just brighten up the dish in general and allows all the flavors to really stand out. Finally, it\u2019s not Risotto without Parmesan Cheese, so add about \u00bd cup of freshly grated Parmesan Cheese and we\u2019re all done!

<\/p>\n\n\n\n

To plate the Chicken and Mushroom Risotto, add a generous helping of Risotto to a plate or bowl. Slice the Chicken into strips and place them straight on top of the Risotto. You can also simply chop up the Chicken into bite-sized chunks and mix it through the Risotto, however I like slicing it on top as it makes the plate look beautiful

<\/p>\n\n\n\n

\n