Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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