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Risotto is more than just a dish; it is a cooking method that hails from Northern Italy, particularly the Lombardy region. Unlike other rice dishes, risotto is characterized by its creamy consistency, achieved through a meticulous cooking process. The rice is slowly cooked in broth, which is gradually added in small amounts, allowing the grains to release their starches and create a creamy texture.

Creamy Mushroom & Chicken Risotto

Discover the comforting flavors of Creamy Mushroom & Chicken Risotto, a beloved Italian dish that's perfect for any occasion. This recipe highlights the rich earthiness of mushrooms and tender chicken, all enveloped in creamy Arborio rice for a truly satisfying experience. With simple ingredients and a few key techniques, you can easily recreate this culinary delight at home. Impress your family and friends with a warming dish that's as delicious as it is delightful!
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth (low sodium)

1 cup water

1 cup cooked chicken, shredded or diced

1 cup fresh mushrooms (such as cremini or button), sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: 1/4 teaspoon thyme or rosemary

Instructions
 

Prepare the Broth: In a medium saucepan, combine the chicken broth and water. Heat over medium-low until warm but not boiling, then keep it on low heat throughout the cooking process.

    Sauté the Aromatics: In a large heavy-bottomed pot or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, until soft and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they are golden brown and softened, about 5-7 minutes. Season lightly with salt, pepper, and optional thyme or rosemary.

        Toast the Rice: Add the Arborio rice to the mushroom mixture, stirring to coat the rice with the oil and butter. Cook for about 2-3 minutes until the rice is slightly translucent around the edges.

          Deglaze with Wine: If using, pour in the white wine and stir until it has mostly evaporated. This will add depth to the flavor of the dish.

            Add the Broth Gradually: Begin adding the warm chicken broth, one ladleful at a time, to the rice mixture. Stir continuously, allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

              Incorporate Chicken and Cream: Once the rice is cooked, stir in the shredded chicken and remaining 1 tablespoon of butter. Pour in the heavy cream and Parmesan cheese, mixing well until everything is combined and creamy. Adjust seasoning with salt and pepper to taste.

                Serve: Remove the risotto from heat and let it sit for a minute. Serve hot, garnished with chopped fresh parsley and additional grated Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 servings