If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty.
The mushrooms and Parmesan in this dish will go beautifully with one of the lighter red Burgundies, which have fruitiness, earthiness, and firm acidity.
- 2 tablespoons butter
- 1/2 pound mushrooms, cut into thin slices
- 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 tablespoon cooking oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
620 calories; 14g total fat; 69mg cholesterol; 1103mg sodium; 73g carbohydrates; 3g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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