Risotto with chicken and mushrooms

Prepare a risotto with chicken and mushrooms for this recipe, the result will pleasantly surprise even the experienced housewives. The dish turns out exactly like in a restaurant.

Risotto with chicken and mushrooms
Risotto with chicken and mushrooms
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60 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 300 grams of dry rice
  • 300 g chicken fillets
  • 250 g champignons
  • 120 ml of white dry wine
  • 1 large onion
  • 100 gr Parmesan
  • 2 tablespoons butter
  • 1 tbsp. vegetable oil
  • a few sprigs of parsley
  • salt to taste (about 1 tsp)
  • black ground pepper to taste

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Recipe for cooking at home

  1. Chicken the fillet and rinse it in a saucepan with boiling and slightly salted water (1-1,2 l). Cook the chicken for about 20-30 minutes with a gentle boil and drain the buoy into a separate container.
  2. Wash the mushrooms thoroughly, cut into small cubes. In a frying pan heat the butter and fry the mushrooms until ready (about 10-15 minutes over medium heat). Chicken fillet cut into small pieces (about the same as mushrooms).
  3. Cook chicken with mushrooms over medium heat for just a couple of minutes. Salt, pepper to taste and remove the frying pan from the fire. Peel onion and cut into small cubes.
  4. Pour vegetable oil into a separate deep frying pan or thick-walled pan and sprinkle onions. Fry it about 3-5 minutes until golden brown, stirring. Then add rice (if you do not use Arborio, it needs to be rinsed and dried beforehand) and mix well.
  5. Fry rice over medium heat, stirring, 2-3 minutes. Pour in the white dry wine, add a little more than half a teaspoon of salt and stir. Cook the rice on medium heat, stirring, about 1-2 minutes until the liquid is completely absorbed and pour in about 150 ml of chicken broth. Stir thoroughly and cook for a couple of minutes before absorbing the liquid. Pour a little broth again and mix, cook, stirring, until it evaporates. Add a little of the remaining chicken broth as you absorb the previous one. In this case, the risotto must be stirred continuously.
  6. When the rice stops absorbing the liquid (the broth may need a little less or more), add a chicken with champignons and mix it. Cook the risotto with chicken and mushrooms for about 2-3 minutes and remove the frying pan from the fire. Cover and leave for 10 minutes.
  7. Parmesan grate on a fine grater, rinse and grind greens. Spread hot risotto with mushrooms and chicken on plates, decorate with grated Parmesan cheese, greens and serve to the table. Bon appetit!
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