Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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