Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


  • ½ cup finely grated Parmigiano-Reggiano; more for serving
  • 8 cups (about 1-¼ lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
  • Chopped fresh flat-leaf parsley, for garnish
  • 5-¼ cups lower-salt chicken broth
  • 2 to 4 Tbs. reserved pan juice from Citrus-Marinated Roasted Chicken
  • ½ tsp. dried marjoram
  • 1 medium yellow onion, finely chopped
  • + 9 more ingredients
    • Freshly ground black pepper
    • ¾ cup dry white wine
    • Kosher salt
    • 3 medium cloves garlic, chopped
    • 1-½ cups Arborio rice
    • 2 Tbs. extra-virgin olive oil
    • 2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
    • 1 Tbs. unsalted butter
    • 2 reserved lemon wedges from Citrus-Marinated Roasted Chicken

Heat the oil in a 6-quart pot over medium heat. Add the onion and cook, stirring often, until tender and golden-brown, 5 to 8 minutes. Add the mushrooms and garlic and increase the heat to medium high. Cook, stirring often, until the mushrooms are tender and browned, 10 to 14 minutes. Add the bu...

View full recipe at Fine Cooking


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