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Season the cut chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the sliced cremini mushrooms to the same skillet (add a touch more olive oil if needed). Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes. Remove the mushrooms from the skillet and add them to the cooked chicken.

In a separate small saucepan, warm the 4 cups of chicken broth over low heat. Keep it simmering gently throughout the risotto cooking process.

Return the large skillet to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted, add the finely chopped yellow onion and sauté until it becomes translucent and softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the arborio rice to the skillet. Stir constantly for about 2 minutes, toasting the rice until the edges become translucent but the center is still opaque.

Pour in the 1/2 cup of dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.

Begin adding the warm chicken broth, 1/2 cup at a time, to the rice. Stir constantly with a wooden spoon, allowing each addition of broth to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender with a slight bite (al dente).

Once the risotto reaches the desired consistency, stir in the cooked chicken and mushrooms. Remove the skillet from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese, the chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.

Serve the creamy chicken and mushroom risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.


Season the cut chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the sliced cremini mushrooms to the same skillet (add a touch more olive oil if needed). Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes. Remove the mushrooms from the skillet and add them to the cooked chicken.

In a separate small saucepan, warm the 4 cups of chicken broth over low heat. Keep it simmering gently throughout the risotto cooking process.

Return the large skillet to medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted, add the finely chopped yellow onion and sauté until it becomes translucent and softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Add the arborio rice to the skillet. Stir constantly for about 2 minutes, toasting the rice until the edges become translucent but the center is still opaque.

Pour in the 1/2 cup of dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step deglazes the pan and adds depth of flavor.

Begin adding the warm chicken broth, 1/2 cup at a time, to the rice. Stir constantly with a wooden spoon, allowing each addition of broth to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender with a slight bite (al dente).

Once the risotto reaches the desired consistency, stir in the cooked chicken and mushrooms. Remove the skillet from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese, the chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.

Serve the creamy chicken and mushroom risotto immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley.
