Flavorful Mushroom Chicken Risotto: A Spanish Friend’s Recipe
Flavorful Mushroom Chicken Risotto: A Spanish Friend’s Recipe
Mushroom Chicken Risotto
Introducing a special Mushroom Chicken Risotto recipe learned from a Spanish friend. The harmony of tender chicken, aromatic mushrooms, and creamy risotto is exquisite. Follow this recipe to create an elegant dish right in your own home!
Risotto Ingredients- 10 Tbsp Olive Oil
- 1 Onion, finely chopped or thinly sliced
- 4 cloves Garlic, finely minced
- 200g Chicken Breast or Thigh Meat, cut into bite-sized pieces
- 3 Tbsp Dry White Wine (optional)
- 1 cup Arborio Rice (or other risotto rice)
- 1 liter Chicken Stock, warmed
- 2 handfuls Oyster Mushrooms, torn or sliced
- 25g Grated Parmesan Cheese (or to taste)
- Salt, to taste
- Black Pepper, to taste
- Fresh Arugula, for garnish (optional)
Cooking Instructions
Step 1
Heat 10 tablespoons of olive oil in a large skillet or pot over medium-low heat. Add the thinly sliced onion and sauté slowly for about 15 minutes, stirring occasionally, until the onion is translucent and sweet. Be careful not to burn the onion; gently caramelizing it is key.
Step 2
Add the minced garlic and the bite-sized chicken pieces. Cook for another 4 minutes, stirring, until the chicken is opaque on the outside. Ensure the garlic doesn’t burn by adjusting the heat if necessary.
Step 3
Pour in 3 tablespoons of white wine. Increase the heat to medium-high and let it bubble for about 1 minute until the alcohol aroma dissipates. This step infuses the chicken and vegetables with a wonderful depth of flavor.
Step 4
Add 1 cup (approx. 200ml) of the warm chicken stock, 1 cup of risotto rice, and 1 cup of water to the pot. Stir well with a spatula. Bring the mixture to a boil over medium-high heat.
Step 5
Once the liquid boils, immediately reduce the heat to low. Let the risotto simmer gently, allowing the rice to absorb the liquid. Stir intermittently to prevent sticking and ensure even cooking. The liquid will reduce considerably at this stage.
Step 6
Continue adding the stock, about one ladleful at a time, and letting it absorb before adding more. Repeat this process 2-3 times, stirring frequently, until the rice reaches your desired creamy and tender consistency. During the final cooking stage, add the torn oyster mushrooms and season with salt and pepper to taste. The mushrooms will add their lovely earthy flavor.
Step 7
When the risotto is cooked to your liking, remove it from the heat. Sprinkle the grated Parmesan cheese evenly over the top. Cover the pot or let it sit for a minute, allowing the residual heat to melt the cheese and create a creamy texture. Garnish with fresh arugula for a pop of color and freshness. Enjoy your delicious risotto!
