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creamy chicken mushroom risotto plated and garnished with fresh thyme
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Chicken Mushroom Risotto

My chicken mushroom risotto recipe has a sophisticated flavor with dry white wine, Dijon mustard, and creamy brie. It's perfect for date nights.
Course Main Course
Cuisine Italian
Keyword chicken mushroom risotto, chicken risotto recipe, creamy chicken risotto, creamy mushroom risotto, mushroom risotto recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 18 minutes
Servings 6

Equipment

  • 1 12-inch nonstick skillet

Ingredients

  • 4 tbsp butter divided
  • 8 oz mushrooms stems removed and sliced
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 1/4 cup arborio rice
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 shallot peeled and finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp spreadable Brie cheese optional

Instructions

  • In a 12-inch non stick skillet, heat two tablespoons of the butter over medium heat.
  • Add the mushrooms and cook until liquid is released and they are golden brown.
  • Stir in the Dijon mustard and Worcestershire sauce. Cook for a minute or two. Remove the mushrooms to a clean bowl.
  • Heat the remaining two tablespoons of butter in the same pan. Add the chopped shallots and minced garlic. Cook for 1-2 minutes, until fragrant.
  • Add the rice and stir to coat with the butter. Add 3/4 cup of the wine. Stir occasionally until the wine is almost all absorbed. Reduce the heat to medium low.
  • Add three cups of the chicken stock or broth. Give it a good stir. Stir every 5 minutes or so, until most of the broth is absorbed.
  • Add the remaining 1/4 cup of wine and 1 cup of chicken broth. Again stir occasionally until much of the liquid is absorbed.
  • Taste the rice to be sure it is cooked through. It should be creamy and the liquid should have formed a thick sauce by now.
  • Stir in the cooked chicken and mushroom. Then add the Parmesan and Brie. Stir well and continue to cook until it the risotto is warmed through.
  • Garnish the risotto with more Parmesan and fresh thyme and serve.