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Chicken & Mushroom Risotto

A creamy risotto dish with emphasis on chicken and mushrooms which work well together.



  • 1.

    In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.

  • 2.

    Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.

  • 3.

    Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.

  • 4.

    Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

  • 5.

    Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.

  • 6.

    Cook rice this way until tender which should take about 25-30 minutes.

  • 7.

    Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.

  • 8.

    Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.

  • 9.

    Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.

  • 10.

    Serve immediately. The remaining parmesan can be added to each serve if requested.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken & Mushroom Risotto.


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Posted by Mono_Report
Brilliant! So simple to make, made my first attempt at risotto a complete success. Took a little longer to prepare than I expected, but was definitely worth the wait.
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