Best Mushroom Risotto Recipe

Mushrooms are part of the fall recipes, so they can not miss in our daily or weekly family cooking recipe for delicious first or main dishes, appetizers, etc. We want to share our Best Mushroom Risotto Recipe, a simple and delicious recipe. This recipe is a combination of the fresh mushrooms with chicken breast and rice, for a tasty first plate, healthy, and with the necessary calories for the rainy and cold fall days.  We can consume it as a first plate or the main plate for a light meal.

You can also read here our Chicken And Mushroom Pasta Recipe

Ingredients

• 300 g rice for risotto
• 4-5 champignon mushrooms
• 1- small onion
• 200-300 g chicken breast
• ½ glass of white wine
• 3 tbsp ground Grana cheese
• 50 g butter
• olive oil
• salt, pepper, fresh parsley
• 1.5 l chicken or vegetable stock

For the stock 

• 1- carrot
• ½ onion
• parsley, salt
• chicken bones (the chicken breast bone)
• 2 liters of water

Përgatitja

1. The first thing to do is the preparation of the stock for the risotto.  In a deep pan, we add all the ingredients that we have rinsed and diced in big pieces and boil them for at least 20 minutes. The stock must be hot, so we let it continue to keep in the oven during all the risotto cooking time.
2. In a deep non-stick pan, we add the chopped onion and a little olive oil and let it fry until it tender.
3. Add the diced chicken breast and continue the cooking until the chicken golden.
4. During this time, we clean mushrooms with a wet wipe and peel from the top skin. We rinse well the tails and cut them in small dices. We cut the top of the mushroom in slices. Add the mushrooms in the pan and stir-fry until they tender, and after that, we add the cleaned rice.
5. We stir-fry it for some minutes and add the white wine, increasing the heat until the wine evaporates.
6. Once the wine evaporates, we start to add the stock until to cover all the rice mixture. We mix it and let it cook until it absorbs all the stock. We add other stock and mix again, and we continue like this until the rice cook properly, for about 15-20 minutes.
7. We season it with salt, pepper, fresh chopped parsley and turn the heat when the risotto is still a little liquidy.
8. We add ground cheese and a little butter and mix it all. Our risotto will be creamy and soft. Serve it immediately.

Bon Appetit!

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