Chicken and Mushroom Wine Risotto

I have always loved risotto so I decided to make a chicken and mushroom risotto with white wine. It was a bit of an experimental dish but it came out great! I actually ended up making more than I anticipated but none was wasted. ;-P I used the entire box of arborio rice and almost all of the wine in one bottle.

Chicken and Mushroom Wine Risotto

What you need:

arborio rice (I used the entire box since I was cooking for a lot of people)

chicken breast (I used about 1.5 chicken breast and cut it into small 1/2 inch cubes

chicken broth – low sodium

mushrooms (also cut into smaller pieces)

butter (2 tablespoons)

oil (I always use olive oil)

onions (I like sweet onions – cut into squares)

seasoning: garlic salt, black pepper

grated Parmesan cheese

dry white wine (I used a Chardonnay instead of the cooking wines you buy at the store)

1. You need to cook your chicken and mushrooms first or cook it in another pan while your rice is cooking. Heat oil, cook onions, then add the chicken, season to your liking and then add the mushrooms. Cook chicken thoroughly and set aside.

2. In a large pot, melt your butter then add your arborio rice with white wine. Cook and stir frequently (very important with risotto to do this) until the wine has been absorbed. I like to add the wine little by little instead of all at once while stirring.

3. Then add in chicken broth in small portions each time, not all at once. Stir occasionally. The rice will thicken and become a bit sticky. Cook the rice for about 25-30 minutes. Make sure you taste it so it doesn’t become too salty with all the chicken broth. If it starts getting too salty, stop adding in broth and just add in water.

4. Once rice is cooked, add in the chicken, onions and mushrooms you had set aside earlier. Mix in your Parmesan and you are done! Enjoy!