Mushroom Risotto with Chicken

Mushroom Risotto and Chicken, Photo Credit: Pippa Biddle

Mushroom Risotto and Chicken, Photo Credit: Pippa Biddle

I am on a serious risotto kick fueled by the fact that exams are coming up and I really do not want to start studying. Mushrooms and risotto are a perfect match. It’s easy, yummy, and makes you look like a G in the kitchen. Everyone will think you are badass. Boy’s take note.

Mushroom Risotto and Chicken (serves 3-4)

  • 3 chicken breasts, butterflied
  • olive oil
  • 2 tbsp rosemary, dried or fresh chopped
  • 3 cloves garlic, chopped
  • 3 cups crimini mushrooms, sliced thinly
  • 2-3 tbsp dried porcini mushrooms
  • ~3 cups chicken broth
  • 3/4 cup arborio rice, rinsed twice
  • 1/3 cup yellow onion, chopped
  • 1/4-1/3 cup parmesan cheese
  • 1/2 lemon, juiced
  • salt and pepper
  1. Combine salt, pepper, rosemary, and 1 clove of garlic (chopped). Rub on chicken, drizzle with 1 tbsp olive oil and juice of 1/2 lemon. Grill or pan fry chicken until deep brown. This can be done by a friend while you are making the risotto or before starting the risotto. If made before cover with tinfoil and keep in 300 degree F oven.
  2. Add dried porcini mushrooms to 1/2 cup hot water. Let sit covered for at least 10 minutes. Drain mushrooms, saving mushroom water in a glass, and chop. Set aside.
  3. Sauté mushrooms and remaining garlic in large saucepan transfer to small bowl and set aside.
  4. Chop 1/3 cup onion.
  5. Melt 1 tbsp butter in the same saucepan as the mushrooms were cooked in. Add onion and sauté over medium heat until translucent.
  6. Lower heat and add arborio rice and reconstituted porcini’s. Stir for about 1 minute.
  7. Gradually add mushroom water, a 1/4 cup at a time, stirring constantly. Do not add more liquid until previously added liquid is absorbs and drawing your spoon across the bottom of the pan leaves a trail.
  8. Once H2O is used up start adding chicken broth 1/4 cup at a time. Stir constantly until the risotto is creamy and the rice is tender but not soft.
  9. Stir in mushrooms and parmesan. Season with salt and pepper to taste.
  10. Serve immediately with chicken.


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