Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Stir in the chicken pieces and cook until they are no longer pink, about 5 minutes.
- Add the Arborio rice to the skillet, stirring to coat the rice with the oil and juices. Cook for 2 minutes until the rice is slightly toasted.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warmed chicken broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next. This process should take about 20 minutes.
- Once the rice is cooked and creamy, remove the skillet from heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
- Serve the risotto immediately, garnished with fresh parsley.
Notes
Chef's Tips:
• For a creamier texture, stir in a splash of cream at the end of cooking
• Avoid over-stirring the risotto to prevent it from becoming too mushy
• Serve with a side salad and crusty bread for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking