Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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