Mushroom and Chicken Risotto

If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.

Mushroom and Chicken Risotto

Ingredients
  1. 2 tablespoons butter 
  2. 1/2 pound mushrooms, cut into thin slices 
  3. 2/3 pound boneless, skinless chicken breasts (about 2), cut into 
  4. 1/2-inch pieces 
  5. 1 teaspoon salt 
  6. 1/4 teaspoon fresh-ground black pepper 
  7. 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed 
  8. 1 tablespoon cooking oil 
  9. 1/2 cup chopped onion 
  10. 1 1/2 cups arborio rice 
  11. 1/2 cup dry white wine 
  12. 1/2 cup grated Parmesan cheese, plus more for serving 
  13. 2 tablespoons chopped fresh parsley

How to Make It 
  • In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
  • In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.