Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 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
  • 1 Tbs. unsalted butter
  • 3 medium cloves garlic, chopped
  • Kosher salt
  • + 9 more ingredients
    • 2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
    • ¾ cup dry white wine
    • Freshly ground black pepper
    • ½ cup finely grated Parmigiano-Reggiano; more for serving
    • 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

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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