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Begin your culinary journey with the delightful Creamy Mushroom & Herb Risotto, a comforting dish that effortlessly combines the richness of chicken with the earthiness of mushrooms and the aromatic freshness of herbs. This creamy risotto is not just a meal; it's an experience that elevates any dining occasion, whether it's a cozy family dinner or an elegant gathering with friends. In this blog post, you will discover comprehensive details about the ingredients, step-by-step cooking instructions, and the culinary magic behind creating this restaurant-quality dish in the comfort of your own home.

Savory Chicken and Mushroom Risotto

Discover the comforting delight of Creamy Mushroom & Herb Risotto, a dish that perfectly marries tender chicken, earthy mushrooms, and fresh herbs. This warm, creamy risotto is ideal for any occasion, whether a family dinner or a special gathering. Follow our easy step-by-step instructions to create this restaurant-quality meal at home, learning the secrets behind achieving the perfect creamy texture and rich flavors. Elevate your cooking with this delicious recipe!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup Arborio rice

4 cups low-sodium chicken broth

1 cup white wine (optional; can substitute with additional broth)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) cremini or button mushrooms, sliced

1 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

3 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 tsp dried)

1 tablespoon fresh parsley, chopped (for garnish)

Salt and pepper to taste

Zest of 1 lemon (optional, for brightness)

Instructions
 

Prepare the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken thighs, season with salt, pepper, and half of the thyme. Sauté until the chicken is golden brown and cooked through, about 7-10 minutes. Remove from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Once melted, add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes. Add the sliced mushrooms and the rest of the thyme, cooking until the mushrooms are tender and browned, about 5 minutes.

      Toast the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted and coated with the oils, providing a nutty aroma.

        Deglaze and Simmer: If using, pour in the white wine, stirring to deglaze the pan. Allow the wine to simmer for about 2-3 minutes until mostly evaporated.

          Cook the Risotto: Gradually add the warm chicken broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.

            Combine: Once the risotto is cooked, stir in the cooked chicken, the remaining butter, and Parmesan cheese until everything is well combined and creamy. Taste and adjust seasoning, adding lemon zest if desired for a fresh finish.

              Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve immediately, accompanied by more Parmesan cheese if desired.

                🕒 Prep Time: 10 minutes | Cooking Time: 30 minutes | Servings: 4 servings