1 lb chicken thighs, rinsed and cut into bite sized pieces
2 cups sliced mushrooms
½ cup dry red wine
2 cups arborio rice
7 cups chicken stock or mushroom soaking liquid (see note)
½ tsp fresh rosemary, minced, or 1/3 tsp dry rosemary
½ tsp dried thyme
½ tsp dried garlic
½ cup parmesan cheese plus more for serving
salt and pepper to taste
Bring the chicken stock or mushroom liquid to a simmer, and keep warm.
Heat the olive oil on medium low heat in a large nonstick pan. Add the onion, and sauté until it begins to soften, about 5 minutes.
Stir in the chicken, and cook for about 3 minutes, as the chicken starts to turn white on the outside. Add the the mushrooms, and stir to combine.
Add the cooking wine, stirring to combine. Bring to simmer, then stir in the rice making sure the rice gets well coated with the wine, chicken and mushrooms. Add the thyme, rosemary and garlic powder. Add salt and pepper to taste.
When the wine has been mostly absorbed, add a ladle or two of broth to the rice. Stir the risotto mixture and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
Once all or most of the liquid has been absorbed the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly.
Add the cheese to the risotto, and stir well. Plate and enjoy with a good glass of red wine!
View the recipe instructions at Cooking Chat
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