Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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