Chicken & Mushroom Risotto

Chicken & Mushroom Risotto is remarkably creamy and savory with the dried shiitakes, fresh creminis, lemon zest and juice adding to the richness of the recipe.

Ingredients :-

• 2 package dried shiitake mushrooms
• 6 cups chicken broth
• 2 tsp grated lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil, divided
• 1 ½ cups arborio rice
• 2 tsp chopped fresh thyme leaves
• 2 tsp chopped fresh sage leaves
• ½ tsp salt
• 2 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 package cremini mushrooms, quartered
• 2 tbsp unsalted butter
• 2 small shallots, chopped
• 1 cup grated Pecorino Romano cheese, divided

Method :-

• Place dried shiitakes in a bowl and cover with water. Let it stand at room temperature for 30 minutes.
• Add broth to a saucepan and bring to a simmer over medium flame and then reducing it to low heat.
• Heat 1 tbsp oil in a large Dutch oven over medium-high flame. Add chicken and cook until golden brown and tender for about 6 minutes. Transfer to a plate and do not wipe the pot clean.
• Add the remaining 1 tbsp oil to the drippings in the pot and heat over medium-high flame. Add creminis and cook  until golden brown for about 5 minutes. Transfer to the plate with the chicken and cover to keep warm. Do not wipe the pot clean.
• Reserve 1/2 cup soaking liquid from the shiitakes and drain and rinse. Pat the shiitakes dry. Remove and discard stems and chop the mushrooms.
• Add butter to the drippings in the pot and melt over medium flame. Add shallots and cook for about 6 minutes. Stir in rice, sage, salt, thyme and chopped shiitakes and cook until the rice begins to turn opaque for a couple of minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid and cook until the liquid has evaporated for about a minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth and cook  until the liquid has evaporated. Continue to cook on medium-low flame, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid has evaporated and the rice has cooked for half an hour.
• Stir in the reserved chicken, creminis and 3/4 cup cheese and cook for about 2 minutes.
• Divide the risotto among 4 bowls and top with lemon zest and the remaining 1/4 cup cheese.

Did you try Mushroom Quesadillas?