Chicken and Mushroom Italian Risotto

Fragrant risotto with chicken breast and champignons. Delicious aromatic rice with chicken and champignons will please all family members. To add variety to your family dinner and surprise your guests, you can prepare a dish with a taste of Italy.
cook time: 30 min
Isla Thatcher
Chicken and Mushroom Italian Risotto

Nutrition Facts (per serving)

100
Calories
4g
Fat
8g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Olive oil 2 tbsp
Salt 1 tsp
Ground black pepper to taste
Butter 30 g
Rice (Arborio or other rice for risotto) 150 g
Mushrooms 200 g
Chicken fillet 250 g
White wine 50 ml
Chicken bouillon (A little more or a little less — how much rice will absorb) 800 ml

Recipe instructions

Step 1

Step 1
How to make classic risotto with chicken and mushrooms? Prepare your food. You need special rice for risotto — Arborio or another suitable for this dish. From chicken — chicken fillet, you can take any part of chicken without bones. For mushrooms, champignons can be replaced with any, but adhere to their cooking time. My broth is chicken, you can (but not advisable) replace it with water or a chicken bouillon cube. You can also use spices according to your taste.

Step 2

Step 2
Rinse the champignons under running cold water, very thoroughly washing away any remaining debris and soil. Dry the mushrooms and chop them as desired. Fry the chopped mushrooms over high heat until tender. Salt it a little.

Step 3

Step 3
To prepare risotto, it is better to take a deep frying pan or a saucepan with a thick bottom. Peel the onions and chop them. Place the frying pan on the fire, pour in olive oil and fry the chopped onions until translucent.

Step 4

Step 4
Rinse the chicken breast with cold water, dry and cut into pieces. Add the chopped chicken to the fried onions and cook the chicken over high heat until browned, a few minutes. Stir the chicken constantly.

Step 5

Step 5
Reduce the heat to slightly less than medium and pour dry white wine into the chicken, wait until it has almost evaporated and immediately add the risotto rice. Mix rice with chicken and onions.

Step 6

Step 6
Pour chicken broth into the rice little by little (you can use a small ladle at a time). The rice should absorb the liquid. Add salt and pepper to taste. Next, add broth as the rice absorbs it. You may need a little more or less broth, the main thing is not to miss the moment when the rice is almost ready — “al dente” (literally: by the tooth, i.e. to such a degree of readiness when the rice remains slightly hard, but not tough).

Step 7

Step 7
When the rice is almost ready, add fried mushrooms and butter to it, without turning off the heat, stir everything together very carefully but evenly, and then just remove from the stove. The total cooking time for rice should not exceed 16-18 minutes.

Step 8

Step 8
Serve the finished risotto with chicken and mushrooms hot as soon as it is cooked. As it cools, it may lose a little of its unique consistency. When serving the dish, you can sprinkle it with grated hard cheese.

Additional rubrics

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