Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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