This luxurious risotto combines tender chicken and earthy mushrooms in a creamy, perfectly cooked arborio rice that's stirred to silky perfection with parmesan and fresh herbs.
Recipe Details
Ingredients
- 1.5L good quality chicken stock, kept warm
- 45ml extra virgin olive oil
- 60g unsalted butter, divided
- 500g boneless chicken thighs, cut into bite-sized pieces
- 300g mixed mushrooms (button, shiitake, or cremini), sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 320g arborio rice
- 125ml dry white wine
- 100g freshly grated Parmigiano-Reggiano
- 2 tsp fresh thyme leaves
- 30g fresh parsley, chopped
- to taste sea salt
- to taste freshly ground black pepper
Instructions
-
Keep the 1.5L good quality chicken stock warm in a saucepan over low heat throughout the cooking process. Season the 500g boneless chicken thighs with to taste sea salt and to taste freshly ground black pepper.
-
Heat 2 tablespoons of 45ml extra virgin olive oil and half the 60g unsalted butter in a large, heavy-bottomed pan over medium-high heat. Add the seasoned chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
-
In the same pan, add the 300g mixed mushrooms (button and cook for 4-5 minutes until they release their moisture and become golden. Season with salt and pepper, then remove and set aside with the chicken.
-
Reduce heat to medium and add the remaining 45ml extra virgin olive oil to the pan. Add the diced 1 medium yellow onion and cook for 3-4 minutes until softened and translucent. Add the 3 cloves garlic cloves and 2 tsp fresh thyme leaves, cooking for another minute until fragrant.
-
Add the 320g arborio rice to the pan and stir constantly for 2-3 minutes until the grains are well-coated with oil and lightly toasted. The rice should look slightly translucent around the edges.
-
Pour in the 125ml dry white wine and stir continuously until it's almost completely absorbed by the rice, about 2-3 minutes.
-
Begin adding the warm 1.5L good quality chicken stock one ladle at a time (about 125ml/½ cup), stirring constantly until each addition is almost completely absorbed before adding the next. This process should take about 18-20 minutes total.
-
After about 15 minutes of adding stock, return the cooked 500g boneless chicken thighs and 300g mixed mushrooms (button to the pan. Continue adding stock and stirring until the rice is creamy but still has a slight bite (al dente).
-
Remove from heat and immediately stir in the remaining 60g unsalted butter, 100g freshly grated Parmigiano-Reggiano, and 30g fresh parsley. The risotto should be creamy and flow like lava when stirred. Taste and adjust seasoning with salt and pepper.
-
Serve immediately in warm bowls, garnished with extra parmesan and a drizzle of good olive oil if desired.
Tips
Stock Temperature: Always use warm stock as cold stock will shock the rice and slow down the cooking process, resulting in uneven texture.
Stirring Technique: Constant stirring is key to releasing the starch from the rice, creating that signature creamy texture. Use a wooden spoon and stir gently but consistently.
Wine Selection: Use a wine you'd drink - the alcohol cooks off but the flavor remains. Pinot Grigio, Sauvignon Blanc, or Chardonnay work beautifully.
Rice Doneness: Perfect risotto should be creamy but the rice grains should still have a slight firmness when bitten. It should flow when stirred but not be soupy.
Mushroom Varieties: Mix different mushrooms for complexity - try porcini, oyster, or wild mushrooms when available. Dried porcini (rehydrated) add intense flavor.
Make-Ahead Tips: Risotto is best served immediately, but you can par-cook it to the halfway point, spread on a tray to cool, then finish with stock when ready to serve.
Leftover Magic: Cold risotto can be formed into balls, stuffed with mozzarella, breaded, and deep-fried to make arancini.