Chicken/shiitake Risotto Recipe
Savor the creamy blend of tender chicken and earthy shiitake mushrooms in this delightful risotto, finished with a hint of parmesan for richness.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- 3
Sauté the Aromatics
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
- 4
Add the Mushrooms
Stir in the sliced shiitake mushrooms and cook until they are tender, about 3-5 minutes.
- 5
Cook the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Pour in 1 cup of chicken broth and stir until absorbed.
- 6
Add Broth Gradually
Continue adding the chicken broth, one cup at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Once the rice is cooked, stir in the cooked chicken, butter, and grated Parmesan cheese. Adjust seasoning with salt and pepper. Stir in the chopped parsley before serving.
- 8
Serve
Serve the risotto warm, garnished with additional parsley and Parmesan if desired.
