Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Photo by Scott Phillips


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

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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