Creamy Chicken and Mushroom Risotto

Instructions

1. 1

   Warm the chicken broth in a saucepan and keep it on low heat nearby.

2. 2

   Heat olive oil and butter in a wide skillet or saucepan over medium heat. Add onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds.

3. 3

   Add mushrooms and cook until they release juices and begin to brown, about 5–6 minutes. Season lightly with salt and pepper.

4. 4

   Stir in the Arborio rice and cook 1–2 minutes until edges become translucent and grains are well coated—this toasts the rice a touch and helps texture.

5. 5

   Pour in the white wine (if using) and simmer until mostly absorbed. If not using wine, skip to the next step.

6. 6

   Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until rice is creamy and tender with a slight bite (al dente).

7. 7

   About 5 minutes before the rice is done, stir in the cooked chicken and thyme so they heat through and mingle with the rice.

8. 8

   Once the risotto is at the right texture, remove from heat. Stir in the Parmesan, heavy cream or mascarpone (if using), and the extra butter or olive oil. Taste and season with salt and pepper.

9. 9

   Let rest 1–2 minutes, then serve immediately sprinkled with chopped parsley and extra Parmesan if you like.

10. 10

    Tips from my kitchen: keep the broth warm so the rice cooks evenly, and stir often but not constantly — steady attention makes the creamiest risotto. Leftovers will firm up; reheat gently with splash of broth.