Chicken and Mushroom Risotto

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This Chicken and Mushroom Risotto is creamy, savory, and incredibly satisfying. Tender, seasoned chicken thighs are served over creamy Arborio rice with mushrooms, shallots, fresh thyme, Parmesan cheese, and plenty of butter. Make this for a weeknight dinner or special occasion.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian, Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $20

Ingredients

6 ½ cups Chicken Broth
½ tsp Paprika
½ tsp Italian Seasoning
½ tsp Garlic Powder
½ tsp Kosher Salt
¼ tsp Black Pepper
1 ½ pounds Boneless Skinless Chicken Thighs
3 tbsp Olive Oil (divided)
5 tbsp Butter (divided)
8 ounces Cremini Mushrooms (sliced)
½ cup Shallots (finely minced)
3 cloves Garlic (minced)
4 Fresh Thyme Sprigs
2 Cups Arborio Rice
½ Cup White Wine
¾ Cup Parmesan Cheese (grated)
Fresh Chives for garnish

Instructions

Prepare the Chicken and Broth. Preheat your oven to 400°F. Add the chicken broth to a large pot and bring it up to temperature over medium-high heat. Once hot, reduce the heat to low and keep the broth warm while you prepare the risotto. Combine the paprika, Italian seasoning, garlic powder, kosher salt, and black pepper. Pat the chicken thighs dry with paper towels, then season them on both sides with the spice mixture.
Cook the Chicken. Heat 2 tablespoons of olive oil in a large saucepan or large skillet over medium heat. Add the chicken thighs and cook for about 3 minutes per side, until nicely browned. Transfer the chicken to a small sheet pan or baking dish and bake for 10-15 minutes, or until cooked through. Once baked, loosely tent the chicken with aluminum foil and set it aside while you finish the risotto.
Sauté Aromatics. While the chicken cooks in the oven, add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pan. Once the butter melts, add the sliced mushrooms and minced shallots. Cook for 5-7 minutes, until the mushrooms are golden brown and the shallots have softened. Add the minced garlic, thyme sprigs, and a pinch of salt. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Toast the Rice. Add the Arborio rice and stir well so every grain is coated in the fat and aromatics. Toast the rice for 3-4 minutes.
Deglaze. Pour in the white wine and add another pinch of salt. Scrape the bottom of the pan to release any brown bits left behind from the chicken and mushrooms. Cook for 2-3 minutes, or until the wine has mostly cooked away.
Cook Slowly. Reduce the heat to medium-low. Add the warm chicken broth to the rice one ladleful at a time, stirring regularly. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process until you've used the broth and the rice is creamy but still al dente, about 30-35 minutes. Remove the thyme stems and discard.
Finish. Stir in the grated Parmesan and remaining butter. Taste and adjust the seasoning with additional salt and black pepper as needed. Continue stirring for another 1-2 minutes, until the cheese and butter have melted and the risotto is creamy.
Serve. Slice the cooked chicken thighs and arrange them over the risotto. Finish with freshly ground black pepper and chopped fresh chives (or parsley), then serve immediately.

Notes

Key Ingredient Notes:

Chicken Broth: The broth is gradually absorbed by the Arborio rice, giving the risotto plenty of savory flavor. Vegetable broth can be substituted, though chicken broth gives you a richer result. I used a low-sodium boxed chicken broth, which allows me to control the salt level.
Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it.
White Wine: The wine has a dual purpose. It deglazes the pan and releases any brown bits, but also helps add a delicate flavor layer. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.

Tips for Success:

Keep your broth warm. Adding cold broth repeatedly lowers the temperature of the rice and interrupts the cooking process. Keep the broth over low heat so every ladleful goes into the pan warm.
Brown the mushrooms instead of steaming them. Give the mushrooms enough time in the pan to develop some color. That browning builds flavor and makes a noticeable difference in the finished risotto.
Don't skip toasting the rice. Cooking the Arborio rice in the butter, oil, and aromatics before adding liquid is an important part of building flavor.
Add the broth gradually. Don't pour all the broth into the pan at once. Adding it one ladleful at a time gives the rice time to absorb the liquid and release its starches, creating that characteristic creamy risotto texture without having to add cream.

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