Mushroom Risotto Recipe
Risotto sautéed with mushrooms & chicken topped with truffle oil & parmigian cheese
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Ingredients
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Main Ingredients
Vegetables & Aromatics
Seasoning & Garnish
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté 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 golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- 3
Sauté Mushrooms
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5 minutes. Remove from heat and set aside with the chicken.
Cooking the Risotto
- 4
- 5
- 6
Add Broth Gradually
Start adding the warm chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 7
Combine Chicken and Mushrooms
When the rice is cooked, stir in the sautéed chicken and mushrooms. Adjust seasoning with additional salt and pepper if needed.
Finishing Touches
- 8
Add Cheese and Truffle Oil
Remove the skillet from heat and stir in the grated Parmesan cheese and truffle oil, mixing until creamy.
- 9
Serve
Plate the mushroom risotto and garnish with additional Parmesan cheese and a drizzle of truffle oil. Serve immediately.
