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.
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.