Risotto is a classic Italian dish known for its creamy texture and rich flavors. Chef Michelle Bernstein from Miami suggests that making risotto is straightforward if you follow a traditional recipe and pay attention to the details. “If you have the stock hot and don’t cook it for over 20 minutes, it should be good. Risotto is easy to make, but you have to pay attention. And definitely stay off your stupid cell phone.” Here’s a detailed guide to making a delicious Chicken and Mushroom Risotto.

Ingredients
4 cups chicken stock
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced

1 cup Arborio rice
1/2 cup dry white wine
1 cup cooked chicken, diced
1 cup mushrooms, sliced (such as cremini, button, or shiitake)
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions

1. Prepare the Stock
Heat the Stock: In a medium saucepan, heat the chicken stock over medium heat until it is hot but not boiling. Keep it warm on the stove.
2. Cook the Aromatics

Sauté the Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until it is soft and translucent, about 5 minutes.
Add the Garlic: Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
3. Toast the Rice
Add the Rice: Add the Arborio rice to the skillet and stir to coat the grains with oil. Cook for 2-3 minutes, until the edges of the rice are translucent.
Deglaze with Wine: Pour in the white wine and stir continuously until it is fully absorbed by the rice.

4. Cook the Risotto
Add the Stock: Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring frequently. Wait until most of the stock is absorbed before adding the next ladleful. Continue this process for about 15-18 minutes.
Check for Doneness: The risotto is done when the rice is creamy and tender with a slight al dente bite in the center.
5. Add the Chicken and Mushrooms
Cook the Mushrooms: In a separate skillet, sauté the sliced mushrooms over medium heat until they are golden brown and tender. Add a pinch of salt and pepper to taste.
Combine with Risotto: Stir the cooked mushrooms and diced chicken into the risotto during the last 5 minutes of cooking, ensuring they are heated through.

6. Finish the Risotto
Add Parmesan and Butter: Remove the risotto from the heat and stir in the grated Parmesan cheese and butter. Mix well until the cheese and butter are melted and the risotto is creamy.
Season: Taste the risotto and adjust the seasoning with salt and pepper as needed.
7. Serve
Plate the Risotto: Spoon the risotto into warm bowls or plates.
Garnish: Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
Tips for Perfect Risotto
Keep Stock Warm: Keeping the stock warm ensures that the cooking process is continuous and the temperature of the risotto remains consistent.

Stir Frequently: Stirring helps release the starches from the rice, creating the creamy texture characteristic of risotto.
Pay Attention: Stay focused on the risotto during the cooking process to ensure it doesn’t overcook or stick to the pan.
By following these steps, you can create a delicious and creamy Chicken and Mushroom Risotto that will impress your family and friends. Enjoy the process, stay attentive, and savor the wonderful flavors of this comforting dish!