Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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