Risotto is a classic that everyone should know, and this EASY creamy Chicken and Mushroom Risotto is one of my favourites. In this post, I bust a few risotto myths, including having to stand over the stove stirring constantly, the need to heat the chicken broth and add it gradually into the risotto.
The new way to make risotto that comes out just as creamy and just as delicious is here – and it’s so much easier, less washing up and far less labour intensive than the old way!
Chicken and Mushroom Risotto
Risotto is one of my all time favourite foods. I feel like I say that about many recipes I’ve shared, but I really mean it. Really!!
I don’t make risotto as often as I want to because it’s carb heavy and I lack self control. And it’s just so easy to eat. When I say “easy to eat”, I mean that literally because it’s the type of food that I classify as great Couch Food. Being food you can eat with a spoon without taking your eyes off the TV screen.
Not that I’m encouraging you to eat dinner in front of the TV. But you know what I mean. Using a knife and fork to eat a steak dinner requires more concentration than eating risotto. 😉
How to make Risotto
Risotto is really easy to make, and you do not have to stir constantly and add hot broth gradually. But there are a few simple tips that make all the difference, as well as busting a few myths! 🙂
Arborio Risotto Rice – You must use risotto rice because it is starchier than other rice. If you don’t use risotto rice, you’ll end up with a pilaf instead of a creamy risotto!
Saute onion, garlic and the rice – Almost every savoury recipe I share starts with “saute garlic and onion”, and there’s a good reason for that – because it’s an essential flavour base. Risotto is no exception! Sautéing the rice in the soffrito of onion and garlic adds a slight nuttiness to the rice and also helps to ensure even cooking of each rice grain;
Tasty stock – If you want a tasty risotto, don’t use water. Full stop. The better the broth, the better the flavour. Homemade always rules. But store bought is what I usually use;
No need to heat the broth – I swear to you, I have made it both ways and you can not tell the difference whether you use hot or room temperature (even fridge cold) broth. The only difference is that it adds a couple of minutes to the cook time because when you add the stock, it takes time to heat up. To me, that is worth saving on washing up; and
No need to stir constantly and no need to gradually add broth – Busting another myth, there is no need to stand over the stove constantly stirring the risotto and you do not need to add the broth gradually if you make it in a large pot or skillet. I once made 2 risottos side by side to compare the difference between constantly stirring and gradually adding the broth versus adding most of the broth into the pot / skillet and only stirring it a couple of times and I could not tell the difference between the risottos.
However, in order to make a risotto without stirring constantly, you need to use a large pot or skillet (like pictured) so the rice spreads out in a fairly thin layer. I never understood the science behind why my risotto came out creamy even with minimal stirring and dumping all the stock in one go until I read this article by Kenji from Serious Eats: The Road to Better Risotto. He explained that traditionally, risotto is made in a fairly smallish saucepan so the rice is stacked deep and the liquid level is high (if you dump it all in at the same time). So in order for the rice to cook evenly, you need to stir and add the broth gradually.
I’ve always made my risottos in a skillet because I find it easier and better to sauté the ingredients that I stir into risottos. Which is why I’ve never had a problem making creamy risotto even though I barely stir and I add most of the (fridge cold) broth in one go!
So there you have it! The new way to make risotto – no need to heat the broth, no need to add it in gradually and barely any stirring, and the same end result: a gorgeous, creamy risotto!
I’ve garnished this Chicken and Mushroom Risotto with some golden bits of bacon which not only makes this even tastier (you know my rule: bacon makes everything better!), it serves a double purpose because I sauté the chicken and mushroom in the bacon fat. Never waste free flavour!
So! Now that I’ve made risotto so much easier to make, what do you think? Will Chicken and Mushroom Risotto be on your dinner table soon? 🙂 – Nagi x
MORE RISOTTO RECIPES!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken & Mushroom Risotto
Ingredients
- 1 tsp – 1 tbsp olive oil
- 2.5 oz / 75 g bacon (preferably streaky / fatty) (optional)
- 12 oz / 350 g chicken thigh fillets , cut into bite size pieces
- 13 oz / 400 g mushrooms , sliced (I use Swiss brown)
- 2 tbsp / 30 g unsalted butter
- 2 garlic cloves , minced
- 1 onion , finely diced (brown, white, yellow)
- 1/2 cup / 125 ml white wine (optional – sub with water or chicken broth)
- 1 1/4 cups / 250 g arborio risotto rice , uncooked (Note 1)
- 4 cups / 1 litre chicken broth/stock
Finishing
- 1/2 cup / 35 g freshly grated parmesan cheese
- 1 – 3 tbsp / 15 – 50 g unsalted butter
- Freshly chopped parsley
Instructions
- Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.
- Leave about 1 tbsp bacon fat in pot – discard excess. Add chicken* and cook until browned and cooked through. Transfer to separate bowl.
- Add mushrooms* and cook until light golden. Add to bowl with chicken.
- Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.
- Turn heat up to high, add rice and stir until the grains become partially translucent – no longer than 1 minute. (Note 3)
- Add wine and cook, scraping the bottom of the pot (to get any brown bits), until the alcohol smell evaporates ~ 2 minutes.
- Turn heat down to medium low. Add about 3 cups of stock. Then leave it, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
- Check firmness of rice and add 1/2 cup of stock at a time, stirring in between until absorbed, until the rice is cooked to your taste. (Note 4)
- Add chicken and mushrooms back into the risotto towards the end, just to heat through.
- Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove.
- KEY STEP: Add butter (the more the better!) and parmesan, then stir vigorously (activates the starch and makes it super creamy). The excess liquid will evaporate quickly, so add more if you want a soupier risotto, like what you get at posh restaurants.
- Serve IMMEDIATELY!! (Note5) Garnish with reheated bacon, and extra parmesan and parsley if desired.
Recipe Notes:
a) Start taste testing after you add around 3 cups of liquid to the risotto to see if the rice is ready, It should be firm, not soft. b) Add a splash of stock at the very end to make it soupier than you want because then it needs to be taken off the stove to stir vigorously to activate the starch and make it creamy, and in this step that extra liquid you added will evaporate quickly. Posh restaurants make the risotto very soupy, so soupy that it spreads out on a plate like a thick soup and flows when you tilt the plate. It’s extremely rich (they use LOTS of butter), so this home version is creamy, not stodgy, but not as soupy as posh restaurants. Make it to your taste! 1. Risotto must be made with risotto rice, called Arborio Rice. Arborio is starchier than other types of rice which is essential for making creamy risotto. This recipe won’t work with normal rice – you’ll end up with a pilaf instead of risotto! 2. In order to use this “no stir” method of cooking risotto, you MUST use a large pot or deep skillet so the rice and liquid is spread out. This will not work in a saucepan as the liquid and rice will be too deep. 3. Do not over toast the rice. Over toasted rice = lose creaminess because it skills the starch. 4. The “proper” way is for the rice to be just cooked and still firm, but not hard. If you run out of chicken broth, switch to the hot water in the kettle. You may not use all the chicken stock. 5. Risotto continues to absorb liquid and will become gluggy if left out. So eat immediately! Use leftovers to make Arancini Balls – classic fried method or baked. 6. Nutrition per serving, assuming 4 servings. These are rather generous serving sizes – it reduces to 526 calories if you assume 5 servings.
Nutrition Information:
Life of Dozer
I have lost count of the number of food photos I had to ditch because a certain scavenger was lurking in the background…..
I think you’ll love …
Using leftover risotto to make Arancini Balls!!!
This Chorizo Risotto which packs a serious flavour punch!
PS Can’t use the no stir method for this risotto because the broth is thicker.
And for busy days, a ONE POT BAKED Chicken and Parmesan Garlic Risotto!
The best risotto my husband and I have ever had!! Restaurant quality…Thank you so much!
Such a great risotto recipe & so easy! I had no idea about using the correct pot/pan. Thank you so much Nagi. Love your recipes 🙂
I’m so pleased to hear you enjoyed this Catherine! Thanks so much for taking the time to let me know – N x
I’ve got to make this — this weekend. It is yodeling to me to get on it and get on it now!! We got crimini mushrooms on sale and they would be perfect for this. YUMMY!! So I plan on getting out my stretchy pants. Have a fun weekend. I am anxiously anticipating your book and so is my blog. Please hurry. xoxo
BRING ON THE STRETCHY PANTS! 😂 N x
OMG, this is THE best risotto I’ve tasted in my life! Thank you so much for sharing your delicious recipes with us. This will be my go to recipe blog from now on.
The crispy bacon bits were definitely worthwhile & I couldn’t believe how silky & creamy the dish was.
I appreciate your notes too. I used to leave the butter out to save on calories, but your explanation about vigorous stirring activating the starch & butter adding richness gave me a change of mind – thankfully.
I’m so happy to hear that Mandy! Thank you for taking the time to come back and let me know – N xx
Hi Nagi! I just wanted to thank you for this amazing recipe! I made it for my boyfriend and he loved it, there are almost no leftovers! I’ve also made him some of your other recipes and he’s loved them all. Thank you for helping me conquer my man’s stomach!
That’s fantastic to hear Ileana! Thanks for letting me know – N xx
Hello again Nagi,
I have got my hands and soon my taste buds on some Carnaroli rice for your recipe!
My questions are:
Instead of butter can I use Nuttelex, and what do you suggest for the ‘soffrito”instead of onion?
Any adverse consequences of not using onion and butter?
Thanks,
Terry
Hi Terry! Onion is pretty key to creating a flavour base for risotto – how about leeks or eschallots? Or the white part of shallots/scallions? I think Nuttelex should be fine – I haven’t used it myself but I just did a quick Google 🙂 Hope that helps!
I have made risotto traditional method, pressure cooker method, and find this method really easy without compromising texture or flavors.
-used 3 slices of proscuitto instead of bacon for great flavor
-Parmigiano rind added at step 7 more great flavor
-cast iron Dutch oven holds heat perfectly for low temperature
-German husband had 3 servings!
How do you make in a pressure cooker? I just purchased the Instant Pot and would love to try this way. Recipe sounds amazing!!
Where did you buy your instant pot from? I have been looking in Australia but no luck. The only place I can see is Amazon USA.
Thanks
Not sold in Australia yet David, but check out the Breville fast-slow cooker, you’ll be able to make 90% of Instant Pot recipes using that 🙂 N x
I’m so happy to hear you enjoyed this Julia! Thanks so much for letting me know! N x
Hi Nagi! Is it okay to use thighs & drumsticks with skin in this recipe?
Hi! Can you cut the meat off? Otherwise if you leave them whole it is kind of hard to stir!!
Well that’ll be a bit troublesome too. My mom and I were thinking we’d take the chicken out and then do the last stirring bit.
Will let you know how it goes *fingers crossed*
my family loved this risotto — so very flavorful. an elegant comfort food and a keeper. Thank you for sharing this!
I’m so happy to hear that Kathleen, thank you for taking the time to let me know! N x
Unbelievable. This was a keeper. My entire family loved it and i cannot believe it was really no stir. Fantastic!
Virtual high five! YESSS!! So glad you enjoyed it Vanessa, thank you so much for coming back to let me know! N x
Made this tonight, and was very nervous as I had never made anything like this before. Soooooo great, it is a keeper!
Woo hoo! See? No need to be nervous 🙂 You’re the risotto QUEEN Julie! 🙂
I never realized that the pot/pan you cook the risotto in made a difference. I have made it few times in the past and it was laborious and time consuming, so I haven’t made it in years! But THIS, you have changed my mind and I want to give it a try. Now my only conundrum is to find arborio rice….I live in such a small town I doubt my local grocery store will have it.
Hope you can hunt arborio down!! Which town are you in? 🙂
I am in a tiny town about 1 hour & 20 minutes from Amarillo, Tx. and I live 20 miles in the country on a ranch. I only make the trek to town when we absolutely need to!
If all else fails I will order some online! 🙂
The only thing regrettable about this recipe- is my not having a bigger appetite! It was delicious up to heaven and back. My wife teaches at school all day and I was freaking out because I didn’t get it ready in time for her to come in and sit down. Why? because I forgot the mushrooms, and the sink was on when I went to the store (yes, I feel a bit dim-witted about that) and I returned to a kitchen counter and Niagara Falls! After cleaning it all up I resumed my cooking efforts. I can say in the affirmative that all our worries and stressed were washed away! This recipe is perfect!
The only thing I did differently was strain the stock through the rice. This allowed me to get the good toast on it, but then “add the creaminess” back in through the stock. (a tip I grabbed from the Serious Eats link you shared. Thank you for only good food!
I’m so glad you enjoyed this Isaiah! I’m sorry about the little incident though…..overflowing sink?? Oh dear!!! PS Yes that Serious Eats tip is a “serious” tip for creamy risotto!!!
Oh funny Nagi. Can you imagine a chef in service standing over a pot of risotto stirring it? This is the biggest secret…… a flatish pot. x
You’re so knowledgeable Tania!!! Anytime you validate a technique I share, it makes me feel that much more confident!!! 🙂 Thank you! N x
This was amazing. I made this for dinner last night, and I am still day dreaming about it.
I put in more garlic than you said, but thats only because I have a love affair with garlic, and can’t help myself.
This is going to become a regular in my family – whether they want it to or not.
As always I love all of your recipes.
Yes yes yes!!! I’m SO GLAD you enjoyed my risotto Megan, thanks so much for trying it and coming back to let me know! N xx
I was about to let you how much I love this recipe… and see that I already did.
I love how Dozer tried to sneak into all of your photos while you are preparing the food. I find I am the most popular human in our family when I am cutting up chicken. Three of them, just waiting, hoping and dreaming (and in particular the cat cries…) that some chicken will fall to them.
This meal is my partners favourite.
Though, I think it is funny that you feel that there will be leftovers to make arancini balls…
leftovers? not in this house.
I know what you mean! I have to make risotto especially to make arancini balls!!! N xx
So, I made this tonight and I think that I over roasted the rice. It didn’t get creamy. Everything was cooked and delicious, but the texture was not quite risotto. I will try again soon. This was NOT a recipe problem – this was the fault of the cook. I suspect that the leftovers will be good with a couple of poached eggs for breakfast.
Oh dear Richard!!! I’m sorry to hear that 🙁 How long do you think you toasted the rice for??? Maybe I should add an extra caution in the recipe about that! (I thought I did!) 🙂 N xx
In review, I cooked it like I would orzo. You warning was clear, but apparently, I don’t follow direction well. I will try it again soon. The following night I made your recipe for Quiche Lorraine and had stellar results.
-R
Oooh! You made the Quiche Lorraine?? ? I’m so glad Richard, thank you!!! That’s a personal favourite! 🙂 N x
Hello Nagi, just to say That’s My kind Of Food. Love risottos. Thank YOU ! Hope YOU Are Well and looking forwardspring. In Melb. From today should be good for next for days but than rezon willbe ugly. Wish YOU good w/End! VG.
Hi Vera in Melbourne! The weather up here in Sydney is DIVINE this week, it’s like spring! Hope you’re getting some of this warm weather too! 🙂 N x
I absolutely love risotto! I’m sure you already knew that 😉 And I’m totally with you on risotto being enjoyed on the couch – we’re going to need a bigger spoon! I’m super intrigued by your findings! So I don’t need to use an extra pan to heat the stock and then stand over a stove stirring and baby-sitting?! This is very dangerous information, Nagi. The biggest thing that has kept me from making and eating risotto all the time, is not wanting to put that work into it. I thank you, but my waistline may not 😛
I know, right?? It took me ages to share a classic risotto recipe because I hadn’t done the “research” to understand why the way I make risotto actually does work! Needed to ensure it wasn’t some kind of magic risotto grains I was using!!!
What a revelation, Nagi! I totally thought you had to stand at the stove ‘lovingly stirring’ risotto!
A really good risotto is one of my favourite foods, too, and I get what you mean about it being great ‘couch food’. I’ll let you into a secret – I just chopped up some sausages really small just so I could eat my sausage and mash from the couch with a fork only instead of a fork and a knife. So yeah, I get ya!
The only problem I have now is convincing the hubs that risotto is a delicious food – he thinks it’s gloopy and ‘samey’. No style, that man.
I do that too!!! I am NOT KIDDING!!!! PS You need to convert that man. I bet you can with your wicked cooking!
Wow, this LOOKS great! I have never had the guts to make risotto as it would seem to be some type of magical ceremony of adding liquids at JUST the right time and in the right amounts. I am going to make this one! I do love risotto and buy it packaged but of course they taste the same and no variety. Your method is almost simple. Thank you so much.
I hope you do try it Elizabeth!! I promise there is no magic to it!!! 😉 N x