Classic Risotto with Chicken and Mushrooms
Fragrant risotto with chicken breast and mushrooms. Tasty, aromatic rice with chicken and mushrooms will please the whole family. To vary a family dinner and surprise your guests, prepare a dish with a touch of Italy.
Updated : 12 June, 2026
Easy
About 30 min.
Ingredients
150 grams
Rice
250 grams
Chicken fillet
200 grams
Mushroom
800 milliliters
Chicken broth
1
Onion
30 grams
Butter
2 tablespoon
Olive oil
50 milliliters
White wine
1 teaspoon
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic risotto with chicken and mushrooms? Prepare the ingredients. You need special rice for risotto - Arborio or another variety suitable for this dish. For the chicken, use boneless chicken fillet; any boneless part of the chicken will work. For the mushrooms, use button mushrooms, though you can replace them with other kinds, keeping in mind their cooking time. I used chicken broth, but you can, though it is not preferable, replace it with water or a chicken bouillon cube. You can also use spices to your taste.
Step 2
Rinse the mushrooms under cold running water, washing off any dirt very thoroughly. Dry the mushrooms and cut them as you like. Fry the sliced mushrooms over high heat until done. Add a little salt.
Step 3
For cooking risotto, it is better to use a deep skillet or a heavy-bottomed sauté pan. Peel the onion and chop it. Put the skillet on the heat, pour in the olive oil, and fry the chopped onion until translucent.
Step 4
Rinse the chicken breast in cold water, dry it, and cut it as you like. Add the chopped chicken to the fried onion and cook over high heat for a few minutes until lightly browned. Stir the chicken constantly.
Step 5
Lower the heat to just below medium and pour the dry white wine over the chicken. Wait until it has almost evaporated, then immediately add the risotto rice. Stir the rice together with the chicken and onion.
Step 6
Add the chicken broth to the rice in portions, about half a ladle at a time. The rice should absorb the liquid. Add salt and pepper to taste. Continue adding broth as the rice absorbs it. You may need a little more or a little less broth. The main thing is not to miss the moment when the rice is almost done - al dente, meaning the rice remains slightly firm but not hard. The rice should not be washed.
Step 7
When the rice is almost ready, add the fried mushrooms and the butter without removing the pan from the heat. Stir everything together very gently but evenly, and only then remove it from the stove. The total cooking time for the rice should not exceed 16-18 minutes.
Step 8
Serve the finished risotto with chicken and mushrooms hot, as soon as it is ready. As it cools, it may lose some of its unique texture. When serving, you can sprinkle the dish with grated hard cheese.
Author note
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