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!
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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:
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!
Thanks for this post Nagi! I love risotto so very much, I don’t make it often cuz I get tired of standing close to that hot stove for 25 to 30 minutes. Your pictures made me hungry and craving for risotto 😀
Helping the risotto loving world, one post at a time!!! 😉 Hope you had a fab weekend Muna!
Great!! An easy risotto, so I’ll finally make it. The only reason I haven’t was because everyone says you have to stand there and stir forever – I hate hovering over the stove like that! And this one looks esp. delicious. Thanks for your tips and tricks like these, Nagi.
Oh, and I used your pasta water tip last time I made pasta, and loved how it kept the sauce from getting watery at the bottom of the bowl! 🙂
I must have missed the pasta water tip. Would you mind sharing it or the link? Thanks!
YAY! I’m so glad you used the pasta water tip, it really makes a difference doesn’t it? Love restaurant tricks!!! Hope you’re having a great week Barb! N x
We love risotto and I don’t mind the stirring method -I find it almost theapeutic as the results are always delicious. I will definitely try this method. Love this post Nagi, food should be fun and there is nothing like a dog in the kitchen to make it like home!
I agree Kate, I tend to be hovering around the kitchen anyway so stirring doesn’t bother me 🙂 But it is nice to know the you can just leave it on a low heat and it still comes out the same! N x
Ahhh – light bulb moment 🙂 I always wondered why people complained about risotto being hard, having to constantly stir etc. Like you, I’ve always made it in a large skillet type pan which has always worked well for me (I’m a lazy cook 🙂 )
I’ll definitely be making your recipe Nagi, as well as the Baked Chicken and Parmesan Garlic one. Thanks for another couple of great recipes.
We make risotto the same way!! You rock Margaret, I love hearing that, it validates this “new way” of making risotto!! And you’re not a lazy cook. It’s smart cooking! N x
I will try this….I’ve always backed off making risotto since it was too much work…I did one time make Ina Garten’s oven baked “Easy Parmesan Risotto”. Not bad:)
I promise – this WORKS!
I want to thank you sooooo much for such fabulous recipes.
I cannot wait to make them all.
Great Job.
It’s a pleasure Susan! Makes me happy thinking of people all around the world making dinner using my recipes! N x
Hi, is it possible to make videos with your recipes? I know it’s a lot of work doing the photography also, but videos of the preparations would be helpful. I love your recipes, but they always come out so differently. I think maybe a video will help?
Hi Emily! I can see that this one would be helpful to have a video for so I will pop it on my list of videos to make! N x
2 things…
1.. I didn’t realize that people still had dinner at an actual table… ;o)
2.. I actually believe that you simplify my favorite food recipes because you know I’m old and lazy… :O)
This WILL be made soon.. (the top of my arborio rice jar has been collecting dust lately)
BA HA HA!!! Glad to be of service Ross!!! You know I take shortcuts as long as it doesn’t affect the outcome….I love reading up on the science of things and the challenge of finding better ways to do things! 🙂
I too have had to deal with a dog in the background. i think you should have used that pic. It would be like having to find Where’s Waldo. A new fun game for your readers. Oh, and the risotto looks perfectly creamy!
OMG I have thought of that! BA HA HA!!!! Where’s Wally used to be so addictive when I was a kid! (What am I saying….I still get sidetracked if I see it!)
Hi Nagi! I’d be sitting on the other side with a spoon! I’ve only made risotto a few times, mainly because of the constant stir method. I need to try this soon…your way sounds much better to me! This is definitely comfort food in my book!
Can I make it FOR you….??? 😉
Nagi – you can make it for me!!! I’m not too far away – only Texas. Just sayin’….. 😉
For sure! I’ll just messenger it over…. 🙂 Or just move over here to SYDNEY!!! I’ll cook for you! N xx
Hi Nagi! YES!!! Please!
I never met a risotto I didn’t love (I will bet Dozer hasn’t either!!!)–and your versions are inspired!
Come to think of it…..ME TOO! 🙂
I know you’re Italian!! You must be! That risotto looks fantastic, but I will NOT be serving it at the dinner table. Nope! I have a nice size pasta bowl and big serving spoon. That risotto is going to be on my lap as I watch the Olympics. I just have to be careful not to jump when the US gets another gold medal 🙂 xoxo
It’s couch food!!! Soooooo….what do you think about the way I make it? 🙂 Breaking all those traditional rules you grew up with Marisa! N x
After the first time I made risotto, I never bothered with the extra steps again. It’s always turned out amazingly well.
Yee ha! We’re on the same wave Tanya, love hearing that!
Yum! I’d be sitting next to you on the couch with spoon in face. 🙂
I’ve made in a large skillet too and never understood the constant stirring aspect of other recipes. I didn’t continuously stir once due to getting sidetracked with the dogs and it came out almost the same as the continuous stirring method. Go figure! Love the bacon and butter at the end, my kinda comfort food.
I know! Sometimes I stir because I’m around the stove anyway, but usually I don’t bother and there is no difference!! Glad to hear you validate this “new way” of making risotto Kevin! N x
Love your explanation of making risotto the easier way!! I have only made it a few times and am looking forward to not laboring over a hot stove 🙂 Thanks so much for your detailed instructions, Nagi!
Honestly! It really works and I 100% swear there is no difference! N x