Creamy Chicken and Mushroom Risotto Recipe | A Decadent Italian Comfort Food

Ingredients:

2 boneless, skinless chicken breasts, diced

1 cup Arborio rice

4 cups chicken broth (approximately)

1 cup mushrooms, sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons butter

2 tablespoons olive oil

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

 Creamy Chicken and Mushroom Risotto

Instructions:

In a medium-sized pot, heat the chicken broth and keep it warm over low heat.

In a large skillet or wide pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent.

Add the sliced mushrooms and garlic to the skillet. Cook until the mushrooms are browned and any liquid has evaporated.

Add the Arborio rice to the skillet and cook for about 1-2 minutes, stirring constantly, until the rice is lightly toasted.

If using wine, pour it into the skillet and cook until it's mostly absorbed by the rice.

Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness. This will take about 18-20 minutes.

Stir in the cooked chicken, grated Parmesan cheese, and heavy cream. Cook for an additional 2-3 minutes to heat the chicken through and incorporate the flavors.

Remove the skillet from heat and stir in the butter until it melts and makes the risotto even creamier.

Season with salt and black pepper to taste.

Serve the risotto in bowls, garnished with chopped fresh parsley.

Enjoy your delicious and creamy Chicken and Mushroom Risotto!