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!
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!
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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:
Save this Chicken and Mushroom Risotto to your “Dinners” Pinterest Board!
And let’s be friends on Pinterest so you can see all the delicious recipes I’m pinning!
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 will 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!
Love this recipe! I’ve never cooked risotto cos it usually sounds hard haha but I love your recipes so gave this one a go. I was pleasantly surprised with how easy (and tasty!) it was!
I did make a few changes due to avoiding some high FODMAP ingredients for my dietary needs, but it was still delicious!
I omitted garlic (but used garlic oil for cooking the chicken and bacon), left out the mushrooms (though added extra bacon) and replaced the onion with some green spring onion and leek tips.
Thank you so much for this recipe, as well as all your others! Your website is always my go to for learning to make any new dish 🙂
This was really delicious and I made it in my Instant Pot, 6 minutes pressure cooking.
Perfect Simone!! N x
I’m looking forward to making the Arancini Balls next!
Delicious. I did have to add the hot water at the end. TYFS.
I always find your recipes reliable and delicious
Thanks so much Sandra, I’m so glad you enjoyed it! N x
AMAZING EASY & PERFECT RISOTTO!
This was the first recipe we ever used of yours and have cooked it once a month on average for nearly 2 years!
So easy yet so perfect every time. Exceptionally adaptable, we often add chorizo and or asparagus and we usually use much more bacon and and chicken than the recipe states so just add a bit more rice then more stock and wine to get it to our liking.
I’ve shared this recipe with so many friends and family and they have all 100% approved.
We love that we can put the stick in then just chill outside with a drink while it does it’s thing.
Thank you and yum!!!!
Ps. Couldn’t find anywhere else to add general comments to your site:
After a few months and realising a number of my recipes I loved were all coincidentally from your site, you are now my first go-to when searching for a recipe as they are always simple, easy and tasty with great instructions! We love your tips and notes too.
I only ever use other recipes if you don’t have what I’m looking for!
Thank you 😉
I’m by no means a cook and would opt for takeaway (not always fast food) if faced with having to make a meal. As my confidence in the kitchen improves I continue to branch out and try new recipes – which I follow to the letter- literally. This dish was not only delicious and one of the best tasting risottos I’ve ever eaten -it was simple to cook too! Thanks for sharing!
Going to try this on Saturday… Was going to use the left overs for the Arancini but can I freeze the balls as having friends over next week and would love to serve these as a starter
Thanks xx
Sure can Caroline!! N x
Thank you so much for sharing this recipe it was so delicious, even my toddler loved it. We will be making it again!
Thank you for the excellence in testing different stock temp! Had no idea this was possible!
I made risotto tonight with frozen (homemade) stock and it was awesome. Sautéed onion and garlic, added rice, added wine, then my homemade stock straight out of the freezer. It melted and cooked in beautifully! So much easier than hearing it in a pot and ladling bit by bit. Didn’t take any longer, and the result was excellent! Thank you!
This recipe is ABSOLUTELY DELICIOUS. I make a lot of your recipes Nagi an love them. Thank you! I added soaked porcini mushrooms too – added the chicken stock to the soaking liquid and it was terrific. But I have made it without and it is divine. I have a question though – I have a lot of leftovers… is there any way of reviving it for another meal? or is the best solution arancini?
Hi Rebecca! So glad you enjoyed this, I’m a huge fan of this one too! Easier option than Arancini – mix with egg (say 2 cups risotto), maybe add some grated veg (squeeze out excess liquid by hand) then add some shredded cheese. Pan fry = cheesy rice cakes. OR grease muffin tins and bake. OMG so good!
I just needed a little more stock but otherwise ingredients were perfect, such a beautiful tasting risotto. Definitely making it into the recipe book!!
This was Delicious! We also added in sundried tomatoes, spinach, pumpkin and feta!
2020 has been nuts for everyone and the blessing in disguise in having to cook from home more often (I mean all the time). So happy to have stumbled on this recipe! So delicious, and easy to make. Thank you!
Absolutely loved this risotto!
Wonderful flavour. If you have leftovers, does not have the same flavour next day. Maybe make into arancini balls?
This was so stunning. Honestly your recipes are like eating out every night. Which is exciting because we are in lockdown and can’t eat out! Thanks for your recipes amazing as always.
You’re so welcome Renee, stay safe!! N x
Made this tonight and most of my family loves it. It’s easy for me and soooo delicious. I have one daughter that does not like onions no matter how small I make them she finds them. Any ideas on how to get around that?
Hi Ellen, what about trying onion powder for flavour?
I hear you. My husband (yes a grown man!) will not eat anything with onion, which is frustrating. I usually add extra garlic instead.