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To kick off the cooking process for your creamy chicken and mushroom risotto, you'll want to start with the aromatics—specifically, onions and garlic. These ingredients are crucial for building a flavorful foundation for the dish. Begin by finely chopping one medium onion and mincing three cloves of garlic.

Savory Chicken and Mushroom Risotto

Indulge in the comforting flavors of Creamy Chicken and Mushroom Risotto, an Italian classic that warms the soul. This dish showcases the rich, creamy texture of Arborio rice, paired with tender chicken thighs and earthy mushrooms, making it perfect for any occasion. With a step-by-step guide to help both novice and experienced cooks, you can create a delightful meal that impresses family and friends. Explore the recipe and savor a taste of Italy in your kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup Arborio rice

4 cups chicken broth (low sodium)

1 cup fresh mushrooms (cremini or shiitake), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

4 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

Instructions
 

Sauté the Chicken: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced chicken thighs, season with salt and pepper, and cook until golden brown and fully cooked, about 6-7 minutes. Remove the chicken from the pan and set aside.

    Cook the Vegetables: In the same pan, add the remaining 2 tablespoons of olive oil and the butter. Once melted, add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add Mushrooms: Add the sliced mushrooms to the pan and cook until they release their moisture and become tender, about 5-6 minutes. Season with a pinch of salt and pepper.

        Toast the Rice: Add the Arborio rice to the pan and stir well, allowing the rice to toast slightly for about 2 minutes. This step helps to enhance the flavors.

          Deglaze with Wine: If using, pour in the white wine and let it simmer, stirring constantly, until the wine is absorbed by the rice. This adds depth to the dish.

            Add Broth Gradually: Begin adding the chicken broth, one ladle at a time. Allow the rice to absorb most of the liquid before adding the next ladle. Stir frequently to promote creaminess. Continue this process for about 18-20 minutes until the rice is al dente and creamy.

              Combine Chicken: Once the rice is cooked, return the sautéed chicken to the pan. Stir in the grated Parmesan cheese and chopped parsley. Adjust the seasoning with more salt and pepper if needed.

                Serve: Remove the risotto from heat and let it sit for a minute before serving. Garnish with additional parsley and Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4