Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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