Chicken And Mushroom Risotto (gfa) Recipe

Bring the chicken stock to a gentle simmer in a saucepan; keep it warm over the lowest heat so it’s hot but not boiling during the risotto cooking.

Clean and slice the button mushrooms. Thinly slice spring onions, separating whites from greens. Mince the garlic. Grate the Parmesan if not pre-grated. Shred or dice cooked chicken and set aside.

In a wide, heavy-bottomed skillet or shallow saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until shimmering.

Add sliced mushrooms in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes until golden, then stir and cook another 2 minutes until browned. Season mushrooms lightly with a pinch of salt and pepper. Transfer mushrooms to a plate and set aside.

Lower heat to medium, add remaining 1 tablespoon butter. Add the white parts of the spring onions and minced garlic; sauté 1–2 minutes until fragrant and softened but not browned.

Add the Arborio rice to the pan with the aromatics. Stir to coat the rice with butter/oil and toast for 1.5–2 minutes until edges of the grains become translucent.

Pour in the white wine and stir continuously until mostly absorbed by the rice (about 1–2 minutes). Scrape any browned bits from the pan.

Begin adding the hot chicken stock, one ladle (about 1/2 cup) at a time. Stir frequently and allow most of the liquid to be absorbed before adding the next ladle. Continue this process for 18–20 minutes until rice is creamy and al dente (tender with a slight bite).

After about 12–14 minutes of stock additions (when rice is nearly cooked), stir in the cooked chicken and reserved mushrooms so they warm through and combine with the rice.

When the rice is cooked to your desired texture, remove the pan from the heat. Stir in the heavy cream and grated Parmesan until melted and the risotto is glossy and creamy. If the risotto is too thick, stir in up to 2 tablespoons additional hot stock to loosen.

Taste and season with salt and freshly ground black pepper. Stir in the green parts of the spring onions, chopped parsley and lemon zest if using.

Let sit 1 minute, then spoon onto warm plates or bowls. Serve immediately with extra grated Parmesan at the table.