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Risotto is a cornerstone of Italian cuisine, celebrated for its creamy texture and rich, comforting flavors. This dish is a culinary masterpiece that showcases the beauty of simple ingredients transformed through careful cooking. Among the vast array of risotto variations, Creamy Chicken & Mushroom Risotto stands out as an ideal choice for both weeknight dinners and special occasions. Its harmonious blend of tender chicken, earthy mushrooms, and creamy rice creates a satisfying meal that appeals to a wide range of palates.

Chicken & Mushroom Risotto

Discover the comforting delight of Creamy Chicken & Mushroom Risotto, an Italian classic perfect for both casual dinners and special occasions. This dish features Arborio rice, known for its creamy texture, combined with tender chicken, earthy mushrooms, and aromatic onions. Learn the essential cooking techniques and ingredients that bring this rich and flavorful risotto to life. Enjoy a satisfying meal that will impress your family and friends with every bite.
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth (low sodium)

1 cup cooked chicken breast, diced

1 cup mushrooms, sliced (cremini or button)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth:

    - In a saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.

      Sauté the Aromatics:

        - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).

          - Stir in the minced garlic and cook for another minute until fragrant.

            Add Mushrooms:

              - Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown (about 5-7 minutes). Season with a pinch of salt and pepper.

                Incorporate the Rice:

                  - Add the Arborio rice to the mushroom mixture, stirring well to coat the grains with oil. Toast the rice for about 2 minutes until slightly translucent.

                    Deglaze with Wine:

                      - If using, pour the dry white wine into the pan, stirring continuously until it has almost completely evaporated.

                        Gradual Broth Addition:

                          - Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 18-20 minutes, or until the rice is creamy and al dente.

                            Mix in Chicken and Cheese:

                              - When the rice is cooked, stir in the diced cooked chicken, unsalted butter, and grated Parmesan cheese. Mix until creamy and well combined. Adjust seasoning with salt and pepper as desired.

                                Serve:

                                  - Take the risotto off the heat and let it sit for a minute. Serve hot, garnished with fresh chopped parsley and an extra sprinkle of Parmesan if desired.

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