Simple Cooking: Chicken And Mushroom Risotto
By Chuck Sudo in Food on Jan 7, 2014 7:05PM
Chuck Sudo/Chicagoist photo
We are smack dab in the middle of comfort food season and even though the worst of this bone-chilling weather is behind us we still have a couple days to go before the true thaw hits this weekend. There will also be plenty of time between now and the arrival of spring to make this easy chicken and mushroom risotto. I made a version of this as a side for some osso bucco over the holidays. The risotto was a hit and I decided to expand upon the original recipe from Phil Speciale's Great Chicago Italian Recipes website by adding some chicken and baby bella mushrooms to transform this into a meal in itself.
Risotto is one of the easiest dishes a home cook can make and there's a calming feeling to the constant stirring and gradual transformation to a creamy texture that's rewarding during the cabin fever days. Try this for yourself. You won't be disappointed.
2 cups sliced chicken thighs
2 cups baby bella mushrooms, sliced
2 shallots, chopped
1 bunch green onions, chopped
2 cups dry aborio rice
1/2 cup dry white wine
5 cups chicken stock or broth
1/4 cup olive oil
2 Tablespoons unsalted butter
1/2 cup freshly grated aged parmesan or romano cheese
In a large pan or skillet, add the oil and heat. Add chicken and cook through, about 5-8 minutes. Add mushrooms, shallots and green onions and saute until brown, about 8 minutes. Add abrorio rice and stir until heated. Add white wine and stir until absorbed by the rice. Add 1 cup of chicken stock or broth and stir until nearly all the moisture is absorbed and repeat the process another cup at a time until the rice looks creamy. Remove from heat, add cheese and butter and stir thoroughly. Serve hot in bowls with additional cheese.