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Risotto, a beloved staple of Italian cuisine, has captivated food lovers around the globe with its creamy texture and rich flavors. Originating from Northern Italy, this dish embodies the art of slow cooking and is celebrated for its ability to transform simple ingredients into a comforting, luxurious meal. Among the numerous variations of risotto, Creamy Chicken & Mushroom Risotto stands out as a hearty option that combines tender chicken, earthy mushrooms, and a velvety sauce, making it perfect for both cozy weeknight dinners and elegant special occasions.

Chicken & Mushroom Risotto

Discover the creamy, comforting world of Italian cuisine with Creamy Chicken & Mushroom Risotto! This dish showcases Arborio rice's unique texture, resulting in a rich and velvety meal that's perfect for any occasion. With tender chicken and savory mushrooms, it’s easy to customize and adapt to your tastes. Follow our step-by-step guide for a rewarding cooking experience that will impress your family and friends. Enjoy the warm, delicious flavors that this classic dish brings to your dining table!
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Ingredients
  

1 cup Arborio rice

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 pound chicken breast, diced into bite-sized pieces

8 ounces cremini mushrooms, sliced

4 cups low-sodium chicken broth

1 cup dry white wine (such as Sauvignon Blanc)

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon dried thyme

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 Chicken: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, seasoning it with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is cooked through. Remove and set aside.

      Cook the Aromatics: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook, stirring frequently, until translucent (about 3-4 minutes). Add the minced garlic and cook for an additional minute until fragrant.

        Add Mushrooms: Stir in the sliced mushrooms and thyme, cooking until the mushrooms are browned and have released their moisture (about 5-6 minutes).

          Toast the Rice: Add the Arborio rice to the skillet, stirring constantly for about 2-3 minutes until the rice is lightly toasted and coated in the oil.

            Deglaze with Wine: Pour in the dry white wine, stirring until it's mostly absorbed by the rice.

              Incorporate Broth Gradually: Add one ladle of warm chicken broth to the rice mixture, stirring frequently. Once most of the liquid is absorbed, add another ladle of broth. Repeat this process until the rice is al dente and creamy, which typically takes about 18-20 minutes.

                Finish with Chicken and Cheese: Once the risotto reaches the desired creamy texture, fold in the cooked chicken, Parmesan cheese, and butter. Adjust seasoning with extra salt and pepper if necessary.

                  Serve and Garnish: Remove from heat and let it rest for a couple of minutes. Serve hot, garnished with chopped fresh parsley and a sprinkle of additional Parmesan if desired.

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4