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Chicken and Mushroom Risotto

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Serves 6

  • by Jeanne Kelley from Fine Cooking
    Issue 115

The dark meat of leftover Citrus-Marinated Roasted Chicken remains tender in this easy-to-make risotto. Reserved pan juice and lemon wedges from that recipe give the dish its deep flavor. Be sure to use a wide pan so the mushrooms brown quickly and don’t steam.

  • 2 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 8 cups (about 1-1/4 lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
  • 3 medium cloves garlic, chopped
  • 1 Tbs. unsalted butter
  • 1-1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 5-1/4 cups lower-salt chicken broth
  • 2 reserved lemon wedges from Citrus-Marinated Roasted Chicken 
  • 1/2 tsp. dried marjoram
  • Kosher salt
  • 2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
  • 2 to 4 Tbs. reserved pan juice from Citrus-Marinated Roasted Chicken 
  • 1/2 cup finely grated Parmigiano-Reggiano; more for serving
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, for garnish

Heat the oil in a 6-quart pot over medium heat. Add the onion and cook, stirring often, until tender and golden-brown, 5 to 8 minutes. Add the mushrooms and garlic and increase the heat to medium high. Cook, stirring often, until the mushrooms are tender and browned, 10 to 14 minutes.

Add the butter. Once it melts, add the rice and stir until coated. Add the wine and cook, stirring, until it evaporates, about 2 minutes. Stir in 4-3/4 cups of the broth, the lemons, marjoram, and 1/4 tsp. salt and simmer over medium-low heat, stirring occasionally, until the rice is almost tender, about 20 minutes. Add the chicken, 2 Tbs. of the pan juice, and 1/4 cup of the remaining broth. Cook, stirring, until the risotto is creamy and tender, adding the remaining 1/4 cup broth and more pan juice to taste, about 5 minutes. Stir in the Parmigiano and season to taste with salt and pepper. Spoon the risotto into warm shallow bowls, sprinkle with more Parmigiano and the parsley, and serve.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 28; Monounsaturated Fat (g): 8; Carbohydrates (g): 57; Polyunsaturated Fat (g): 3; Sodium (mg): 330; Cholesterol (mg): 55; Fiber (g): 3;

Photo: Scott Phillips

I made this recipe using leftover roast chicken from a standard whole chicken (actually an excellent FC recipe, I think it was the repertoire recipe from a few springs ago), so I didn't have the pan juices or the lemons from the original recipe. Otherwise I made it as directed, except for serving it with fresh lemon slices at the table to be squeezed over each portion. It was quite tasty, even with just plain old baby bella mushrooms instead of fancier ones. I don't understand the negative review. It was a pretty classic risotto and, like another reviewer, I liked the non-constant stirring technique. Certainly a good recipe to keep in mind for leftover roast chicken.

We enjoyed this dish very much. Using the pan juices from the roast chicken dish is key to flavor, I think. What I really liked was the change in making the risotto. I loved not having to stand over the stove for 30 minutes yet getting a creamy dish. You can read my full review at: http://bit.ly/zcS1Zo

I have had really great luck with Fine Cooking recipes, but this one fell very short of tasty and worth the effort & ingredients... I guess with all the successful recipes I have made, one had to fail - total bummer.

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