Chicken Mushroom Risotto with Lemon and Truffle Oil Recipe
A creamy and flavorful Chicken Mushroom Risotto featuring tender seared chicken breasts, sautéed mushrooms, and aromatic thyme simmered with Arborio rice and finished with Parmesan cheese and a touch of truffle oil. This comforting Italian classic is perfect for a satisfying weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 1 lb (500g) boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper (to taste)
Risotto
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 lb (500g) mushrooms, sliced
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1½ cups Arborio rice
- 1 cup white wine
- 6 cups (1.5l) chicken stock/chicken broth
- 2 tbsp butter
- ¼ cup heavy cream
- 1-2 tsp lemon juice
- ½ tsp truffle oil (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper (to taste)
Instructions
- Prepare Chicken: Pat the chicken breasts dry using paper towels to ensure they sear properly. Drizzle them with a few teaspoons of olive oil and season generously on both sides with salt and black pepper.
- Sear Chicken: Heat a large, deep skillet or pan over medium-high heat and add the chicken. Cook the chicken for about 3-4 minutes per side until it develops a deep golden brown crust and is cooked through. Once cooked, remove the chicken from the pan and set aside.
- Sauté Aromatics and Mushrooms: In the same pan over medium heat, add another tablespoon of olive oil. Add the finely chopped onion and sauté for a few minutes until softened. Then add the minced garlic, sliced mushrooms, and thyme, cooking for about 5 minutes until the mushrooms release their moisture and the mixture is fragrant.
- Add Rice and Wine: Stir in the Arborio rice to combine with the mushroom mixture, allowing the rice to lightly toast for a minute. Pour in the white wine and cook for 1-2 minutes until it reduces slightly and is mostly absorbed by the rice.
- Slowly Add Stock: Begin adding the chicken stock in batches, about ½ cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more stock, which takes around 15-20 minutes over medium-low heat. This gradual process helps develop a creamy texture.
- Finish Risotto: When the rice is cooked and creamy, stir in the cubed butter, heavy cream, truffle oil (if using), and lemon juice, combining thoroughly. Then fold in the grated Parmesan cheese until melted and smooth.
- Season and Serve: Adjust seasoning with salt and black pepper as needed. Slice the cooked chicken into strips, place on top of the risotto in the pan, and allow it to warm through for a minute or two. Serve immediately.
Notes
- Use a good quality chicken stock for the best flavor.
- White wine can be substituted with additional stock if preferred.
- Truffle oil is optional but adds a lovely earthy aroma to the dish.
- Stir the risotto constantly to prevent it from sticking and to encourage creaminess.
- For a richer risotto, you can increase the amount of butter or Parmesan cheese slightly.
- If the risotto thickens too much before serving, add a splash of warm stock or water to loosen it.
