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Risotto, a dish that embodies the essence of Italian comfort food, has captured the hearts and palates of many around the globe. Known for its creamy texture and rich flavor, this classic dish originates from Northern Italy, where rice fields thrive in the fertile plains. As an integral part of Italian culinary tradition, risotto is celebrated for its versatility, allowing chefs to incorporate a variety of ingredients, making it suitable for both everyday family dinners and special occasions.

Savory Chicken and Mushroom Risotto

Discover the comforting goodness of Hearty Chicken and Mushroom Risotto, a beloved Italian classic renowned for its creamy texture and rich flavors. This dish blends tender chicken with earthy mushrooms, enveloped in a luscious, savory broth. Perfect for family gatherings or elegant dinners, risotto is versatile and can be tailored to your taste. Learn how to create this delightful meal with simple ingredients, expert techniques, and love. It's not just food; it's a warming experience to share with loved ones.
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth

1 cup diced cooked chicken (rotisserie chicken works beautifully)

1 cup sliced cremini or button mushrooms

½ cup finely chopped onion

2 cloves garlic, minced

½ cup dry white wine (optional)

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

¼ cup fresh parsley, chopped

Salt and pepper to taste

Zest of 1 lemon (optional)

Instructions
 

Warm the Broth: In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Keep it warm throughout the cooking process, ensuring it’s ready for the risotto.

    Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for approximately 5 minutes, or until they are golden brown and tender. Once done, remove the mushrooms from the skillet and set them aside on a plate.

      Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil along with the butter. Once the butter melts, add the finely chopped onion. Sauté for 3-4 minutes or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Toast the Rice: Add the Arborio rice to the skillet, stirring constantly for 2-3 minutes. The rice should become slightly translucent at the edges, indicating that it has been toasted.

          Deglaze the Pan (Optional): If using dry white wine, pour it into the skillet now. Stir continuously until most of the liquid has evaporated, scraping up any flavorful bits from the bottom of the skillet.

            Incorporate the Broth Gradually: Begin adding the warm chicken broth to the rice mixture, one ladle at a time. Stir often and allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and has reached an al dente texture.

              Combine Ingredients: Once the risotto is cooked, gently fold in the diced cooked chicken, sautéed mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste. For an extra layer of flavor, consider mixing in lemon zest if desired.

                Serve: Remove the skillet from heat. Spoon the risotto into serving bowls, sprinkle with freshly chopped parsley, and serve hot. Enjoy the comforting and creamy flavors of this delightful risotto!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: For an elegant touch, serve the risotto in shallow bowls and garnish with additional Parmesan cheese and a lemon wedge for freshness.