Wild Mushroom Risotto with Chicken

6
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
This dish features a mix of white, shiitake, and oyster mushrooms available in any supermarkets.

Ingredients

olive oil

1 tsp

button mushrooms

1½ cup(s), sliced

dried shiitake mushroom(s)

1½ cup(s), sliced

uncooked oyster mushroom(s)

4 oz, (or 1/2 cup) stemmed

reduced-sodium chicken broth

3½ cup(s)

uncooked arborio rice

1 cup(s)

grated Parmesan cheese

2 Tbsp

black pepper

tsp, freshly ground

uncooked boneless skinless chicken breast(s)

½ pound(s)

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add all the mushrooms and cook until they have given off their moisture and are soft, about 6 minutes.
  2. Meanwhile, in a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Spray a broiler rack with nonstick spray; preheat the broiler.
  3. Heat a medium nonstick saucepan over medium-high heat. Add the rice and cook, stirring, until lightly toasted. Reduce the heat to medium. Add 1 cup of the broth; cook, stirring until the broth is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more, until the rice is tender. The total cooking time should be 25–30 minutes. Stir in the cheese and the pepper.
  4. Meanwhile, broil the chicken 5 inches from the heat until cooked through and browned, about 2 minutes on each side. Cut into strips. Serve the risotto, topping each portion with strips of chicken.

Notes

Oyster mushrooms do not have to be chopped. When the thick, woody stem is cut off, the mushroom separates into small sections. If you prefer, you can omit the oyster mushrooms and use two cups of shiitakes.

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