Chicken and Mushroom Risotto|Master the art of authentic Chicken and Mushroom Risotto. Learn professional tips for crispy chicken skin and a perfectly creamy, restaurant-quality texture.

Preparation time

20 minutes

Recipe portion

1 Serving

Preparation method

Stew

Sear the chicken thigh until the skin is golden. Adding it to the rice at the end will give the dish a much richer aroma

Ingredients

Rice (Short-grain or Arborio) -------------- 160g
Minced onion ------------------------------- 1/4 pc
Mixed mushrooms ------------------------- 150g (Fresh shiitake and Shimeji mushrooms)
Boneless chicken thigh ------------------ 1 piece

Seasonings

Preparation procedures

STEP
1

Prep the ingredients. Wash and drain the rice, cut the mixed mushrooms into small pieces, and finely mince the onion.
STEP
2

Season the chicken thigh with salt and black pepper. Heat a pan without oil and place the chicken skin-side down, searing until golden brown. Flip and sear the other side briefly until browned, then remove and cut into bite-sized pieces for later.
STEP
3

Heat olive oil in the same pan and sauté the minced onions slowly until translucent. Increase the heat slightly, add the rice, and stir-fry for about a minute until the grains feel hot to the touch. Pour in the white wine and cook until the alcohol has e
STEP
4

Add the mushrooms and sauté until softened.
STEP
5

Add the broth one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. When the rice is nearly done, stir in the chicken pieces and continue cooking until the rice reaches your preferred texture.
STEP
6

Finally, sprinkle with Parmesan cheese and stir well. Plate the risotto, garnish with an extra dusting of cheese, and serve.