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When it comes to comfort food, few dishes can rival the creamy, rich texture and savory flavors of a well-made risotto. Among the many variations of this classic Italian dish, Creamy Chicken & Mushroom Risotto stands out as a hearty meal that combines tender chicken, earthy mushrooms, and the luxurious creaminess that risotto is renowned for. This dish not only warms the soul but also showcases the depth and versatility of Italian cuisine, making it a favorite for family dinners, special occasions, or simply a cozy night in.

Chicken & Mushroom Risotto

Indulge in the ultimate comfort food with Creamy Chicken & Mushroom Risotto. This classic Italian dish combines tender chicken and earthy mushrooms, all enveloped in a dreamy, creamy sauce. Learn the secrets to achieving that perfect velvety texture through the gradual addition of broth and the use of Arborio rice. Perfect for family dinners or cozy nights in, this flavorful dish showcases the richness of Italian cuisine, promising warmth and satisfaction in every bite. Dive into this delightful culinary experience and make it a staple in your kitchen!
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Ingredients
  

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 pound chicken breast, diced into bite-sized pieces

8 ounces cremini mushrooms, sliced

4 cups low-sodium chicken broth

1 cup water (optional, for a lighter risotto)

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium-sized saucepan, add the chicken broth and heat over low heat. Allow the broth to warm without bringing it to a boil; this is crucial for maintaining the creamy texture of the risotto.

    Sauté the Chicken: In a large skillet or Dutch oven, add 1 tablespoon of olive oil and heat it over medium-high heat. Carefully add the diced chicken breast, seasoning it generously with salt and pepper. Sauté for about 5-7 minutes or until the chicken pieces are golden brown and cooked through. Once cooked, transfer the chicken to a plate and set it aside.

      Cook the Aromatics: In the same skillet, introduce another tablespoon of olive oil. Add the finely chopped onion and cook, stirring often, until it becomes translucent and tender, approximately 3-4 minutes. Next, stir in the minced garlic and sauté for an additional minute, allowing the garlic to release its fragrant aroma.

        Add Mushrooms: Toss in the sliced cremini mushrooms and dried thyme into the skillet. Continue to cook, stirring occasionally, until the mushrooms are browned and have released their liquid, which should take about 5-6 minutes.

          Toast the Rice: Pour the Arborio rice into the skillet with the mushrooms, stirring constantly for 2-3 minutes. This step is key to achieving that nutty flavor, as the rice should be lightly toasted and well-coated in the aromatic oil.

            Deglaze with Wine: Gently pour in the dry white wine, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the skillet. Stir until the wine is mostly absorbed by the rice.

              Incorporate Broth Gradually: Using a ladle, add one portion of the warm chicken broth to the rice mixture. Stir continuously until most of the liquid is absorbed. Continue adding the broth one ladle at a time, stirring frequently. This method creates a creamy texture, and the risotto should be ready in about 18-20 minutes when it reaches the al dente stage.

                Finish with Chicken and Cheese: When the risotto is creamy and the rice is cooked to perfection, fold in the sautéed chicken, grated Parmesan cheese, and unsalted butter. Taste and adjust the seasoning with additional salt and pepper if needed.

                  Serve and Garnish: Remove the risotto from the heat and let it sit for a couple of minutes. Serve hot in shallow bowls, garnished with a sprinkle of chopped fresh parsley and an extra dusting of Parmesan if desired.

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4