Recipes Mushroom and Chicken Risotto 4.0 (3,810) 10 Reviews This lusciously creamy mushroom risotto gets extra heft (and flavor) from chicken. If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty. Slideshow: More Chicken Recipes and Tips By Food & Wine Editors Updated on March 16, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 55 mins Total Time: 55 mins Yield: 4 Ingredients 2 tablespoons butter ½ pound mushrooms, thinly sliced ⅔ pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 5 ½ cups canned low-sodium chicken broth or homemade stock (more if needed) 1 tablespoon vegetable oil ½ cup chopped onion 1 ½ cups arborio rice ½ cup dry white wine ½ cup grated Parmesan cheese, plus more for serving 2 tablespoons chopped fresh parsley Directions In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan. Suggested Pairing The sweetness here will be nicely mirrored by an off-dry, aromatic white wine, such as Chenin Blanc, Riesling or Gewürztraminer from California. Rate it Print