Chicken And Mushroom Risotto
- 4 boneless skinless chicken breasts cut 1" pieces
- 1 yellow onion
- 1/2 pound fresh clamshell mushrooms
- 4 teaspoons olive oil
- 1 cup arborio rice
- 3 cups chicken broth
- 1/2 cup freshly-grated parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh chives
Season the chicken with salt and pepper, then dice the onion and thinly slice the clamshell mushrooms.
Heat the oil in a skillet over high heat. Add the chicken and cook on all sides until it turns a beautiful golden brown. Be sure not to burn the pan juices, as you will need these.
Transfer the chicken to a warm plate. Add the onion to the skillet and cook until translucent. Add additional oil if needed to cook the onions. Add the mushrooms to the onions and cook thoroughly. Reduce the heat and stir in the rice.
Add just 1/3 of the broth and cook, stirring constantly, until all of the liquid has been absorbed. While stirring, be careful to loosen grains of rice that may adhere to the bottom or sides of the pan.
Add another 1/3 of the broth and continue to stir constantly.
When all of the liquid has been absorbed, add the remaining broth and the browned chicken. Continue to cook, stirring patiently, until the liquid has been absorbed.
Then continue cooking for another 5 minutes. The risotto should now have a creamy texture after about 25 to 30 minutes of total cooking time.
Adjust with additional liquid if the risotto appears too dry.
Add the cheese and butter, tossing until well blended. Transfer to a heated serving dish and garnish with chives.
This recipe yields 4 servings.