Description
Jamie Oliver’s Chicken and Mushroom Risotto is a classic Italian dish made by slowly cooking arborio rice with chicken broth until it reaches a creamy texture. It features sautéed chicken and mushrooms, infused with garlic, white wine, and Parmesan cheese, resulting in a rich and satisfying meal that’s both comforting and elegant.
Ingredients
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- 300g (1 ½ cups) arborio rice
- 2 chicken breasts, diced
- 200g (2 cups) mushrooms, sliced (such as button or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) chicken stock, warmed
- 50g (¼ cup) Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped
- Salt and pepper to taste
- Extra Parmesan and parsley for garnish
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Instructions
In a large pan, heat one tablespoon of olive oil over medium heat. Add the diced chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the sliced mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5 minutes. Season with a pinch of salt and set aside with the chicken.
Reduce the heat to medium-low and add the butter to the pan. Once melted, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 5 minutes.
Add the arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the butter and oil. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
Begin adding the warmed chicken stock one ladle at a time, stirring constantly. Allow each ladle of stock to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is al dente and has a creamy consistency. You may not need all the stock.
When the rice is nearly cooked, stir the cooked chicken and mushrooms back into the pan. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Remove the pan from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. Season with additional salt and pepper to taste.
Spoon the risotto onto warm plates or bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley. Serve immediately while hot and creamy.