Chicken and Mushroom Risotto
Chicken and Mushroom Risotto

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken and mushroom risotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Chicken and Mushroom Risotto is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken and Mushroom Risotto is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken and mushroom risotto using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Mushroom Risotto:
  1. Take 1 Onion
  2. Prepare 1 clove Garlic
  3. Get 3 tbsp Olive oil
  4. Get 200 ml White Wine
  5. Get 750 ml Chicken Stock
  6. Take 300 grams Arborio Rice
  7. Make ready 2 Chicken Breasts
  8. Take 8 Chestnut Mushrooms
  9. Make ready 2 tsp Dried Thyme
  10. Take 1 bunch Flat Leaf Parsley
  11. Make ready 1 Freshly Grated Parmesan

This is a real risotto, homemade but definitely better than restaurants. To have the best mushroom risotto, you. A really creamy, rich and delicious chicken and mushroom risotto. This baked chicken and porcini risotto is rich with the earthy flavours of mushrooms.

Instructions to make Chicken and Mushroom Risotto:
  1. Add Olive oil to large pan and warm over moderate to low heat. Finely chop onion and garlic and add to pan, leave to soften for 5mins. Add chicken and fry for further 2-3 mins.
  2. Add finely sliced mushrooms and thyme and stir for 30 secs. Add rice and cook for further 1-2 mins until edges of rice become opaque. Add white wine and stir until wine absorbed by rice.
  3. One ladle at a time add chicken stock until absorbed.
  4. After 15-20 mins rice should be nearly done, next step is all about personal taste if you like it 'al dente' or a bit wet. I prefer inbetween, so once rice is just past al dente i add a large handfull of parmesan and the parsley. Once stirred in then cook for further minute then spoon into warmed risotto plates
  5. Garnish with a few sprigs of parsley and extra parmesan and black pepper to taste.
  6. You can see that i don't use salt. There is enough salt from the stock and parmesan for my liking.

A really creamy, rich and delicious chicken and mushroom risotto. This baked chicken and porcini risotto is rich with the earthy flavours of mushrooms. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes.

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