Chicken and Mushroom Risotto


When I saw this recipe in Food & Wine magazine, it made me so hungry that I knew I needed to try making risotto. Everyone I know who’s made it says that risotto is a real pain in the butt. It’s definitely a high-maintenance recipe (it’s 40 active minutes without a whole lot of wiggle room to do other things in the kitchen), but it’s so adaptable. You can mix in whatever proteins or veggies you have on hand for a delicious one-pot meal.


  • 1 Tablespoon olive oil
  • 1 small onion, minced
  • 1.5 cups arborio rice
  • 1/2 cup white wine
  • 5-6 cups vegetable or chicken stock (if you are purchasing this, get the low-sodium version)
  • 1/2 cup shredded Parmigiano Reggiano
  • 1/2 batch of Marvelous Mushrooms (8 oz. mushrooms, garlic, salt and olive oil)
  • 2 cups cooked chicken, chopped (I roasted 2 bone-in chicken breasts rubbed with olive oil, salt and pepper. 450 degrees for 15 minutes, then start checking for doneness)
  • 2 Tablespoons chopped fresh parsley
  • Salt and Freshly ground black pepper


  1. Simmer the stock in a saucepan on one burner.
  2. On another burner, heat oil in a large pot over medium heat. Add onion and cook until translucent.
  3. Add rice and cook about 2 minutes until the grains start to look opaque. Add wine and cook, stirring frequently, until the rice absorbs the wine.
  4. Add the simmering stock one half cup at a time, stirring often, until the stock is absorbed before each subsequent addition. Repeat this process until the rice is tender and creamy – you may need more or less stock, depending on how things are looking in the pot.
  5. Stir in the cheese, then the mushrooms and chicken. Heat through, sprinkle with parsley and serve.

Source: Adapted from Food & Wine magazine, Jan. 2010


3 thoughts on “Chicken and Mushroom Risotto

  1. As a tip, risotto turns out surprisingly well in a crockpot, crazy as it may seem. The texture is perfect and you don’t have to babysit it. Polenta works great too. As a risotto devotee, I was skeptical until I tried it (credit to The Italian Slow Cooker cookbook by Michele Scicolone for my maiden venture).
    Mmmmm. Risotto…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s