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First, let’s delve into what risotto actually is. Originating from Northern Italy, risotto is a rice dish typically made with Arborio, Carnaroli, or Vialone Nano rice, each known for their high starch content. This starch is what gives risotto its characteristic creaminess—an essential feature that distinguishes it from other rice dishes. Unlike traditional rice preparations, where the grains are cooked separately and often left dry, risotto is cooked slowly, allowing the rice to absorb the liquid gradually. This process creates a creamy texture that is both luxurious and comforting.

Cozy Chicken and Mushroom Risotto in 30 Minutes

Indulge in the warmth of homemade comfort with this creamy chicken and mushroom risotto. Each bite offers a delightful combination of succulent chicken and earthy mushrooms, infused into the creamy texture that only Arborio rice can provide. Perfect for family dinners or cozy nights in, this dish showcases the beauty of risotto with simple ingredients and easy steps. Dive into a bowl of satisfaction and let its rich flavors impress your taste buds and elevate your culinary skills.
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Ingredients
  

1 cup Arborio rice

2 cups chicken broth (preferably low sodium)

1 cup cooked chicken, shredded (preferably rotisserie or leftover)

1 cup cremini mushrooms, sliced

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup dry white wine (optional; can substitute with additional broth)

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped (plus more for garnish)

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and freshly ground black pepper to taste

Instructions
 

Warm the Broth: In a small saucepan, gently heat the chicken broth over low heat. It should be warm but not boiling, as this helps the cooking process of the rice.

    Sauté the Aromatics: In a large saucepan or deep skillet, warm the olive oil over medium heat. Add the finely chopped onion, cooking for 2-3 minutes until it becomes translucent. Next, stir in the minced garlic and sliced cremini mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender and slightly browned.

      Add Arborio Rice: Pour the Arborio rice into the saucepan, stirring continuously to coat each grain with the oil. Toast the rice for about 1-2 minutes until it becomes slightly translucent around the edges.

        Deglaze the Pan with Wine: If you're using white wine, add it now. Stir well until the wine is mostly absorbed. This step adds depth to the flavor of the risotto.

          Gradually Incorporate Broth: Begin adding the warm chicken broth one ladle at a time to the rice mixture. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.

            Mix in the Chicken and Cheese: Once the rice has reached a creamy consistency, gently fold in the shredded chicken, unsalted butter, and grated Parmesan cheese. Stir until everything is thoroughly combined and creamy. Season with salt and freshly ground black pepper to enhance the flavors.

              Finish and Serve: Remove the risotto from heat and fold in the chopped fresh parsley. Let the risotto sit for a minute to thicken slightly. Serve warm in bowls, garnished with additional Parmesan cheese and a sprinkle of parsley, if desired.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings