Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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