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When it comes to comfort food, few dishes can rival the warm, creamy embrace of risotto. This Italian staple is renowned for its rich texture and ability to absorb flavors, making it a beloved choice for many home cooks and professional chefs alike. Risotto is not just a meal; it’s an experience that invites you to slow down and savor each bite. Among the myriad of variations, the Creamy Savory Chicken and Mushroom Risotto stands out for its lusciousness and satisfying ingredients, making it a perfect choice for any occasion.

Savory Chicken and Mushroom Risotto

Indulge in the warmth of a Creamy Savory Chicken and Mushroom Risotto, a comforting Italian classic perfect for any occasion. This dish features tender chicken and earthy mushrooms enveloped in a rich, creamy sauce clinging to Arborio rice. With step-by-step instructions, you'll master the art of risotto making and create a delightful meal that will impress family and friends. Pair it with a salad or a glass of white wine for an elevated dining experience. Savor the flavors and enjoy this satisfying dish at your table!
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Ingredients
  

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

1 cup Arborio rice

4 cups chicken broth (preferably low-sodium)

1 cup fresh mushrooms (such as cremini or button), sliced

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, heat the chicken broth over low heat. Keep it warm but do not let it boil.

    Sauté Chicken: In a large skillet or risotto pan, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Cook Aromatics: In the same pan, add remaining olive oil and butter. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

        Add Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes until they are tender and browned. Stir in the dried thyme.

          Toast the Rice: Add the Arborio rice to the pan, stirring constantly for 2 minutes until the rice is lightly toasted and coated in oil.

            Deglaze with Wine: If using, pour in the white wine and cook, stirring, until it has mostly evaporated.

              Add Broth Gradually: Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process will take about 20-25 minutes.

                Reintroduce Chicken: When the risotto is creamy and al dente, stir in the cooked chicken, heavy cream, and Parmesan cheese. Mix well until the cheese has melted and everything is combined. Adjust seasoning with salt and pepper if necessary.

                  Serve: Remove from heat and let it sit for a minute. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings