Chicken and Mushrooms Risotto ___

Chicken and Mushrooms Risotto


For the Risotto:

  • 0.25 cup extra virgin olive oil
  • 2 cups arborio rice
  • 0.25 cup verjuice
  • 0.67 pound chicken breasts, boneless, cut into 1/2" pieces
  • 6 cups chicken stock
  • 3 tablespoons butter
  • 2 cloves of garlic
  • 1 onion diced
  • 0.25 teaspoon chili flakes
  • 2.5 cups button mushroom sliced ( I like Portobello mushrooms)
  • 0.33 cup grated parmigiano cheese
  • 0.25 cup fine chopped parsley


Heat 2 tablespoons of extra virgin olive oil in a sauce pan over high heat, add the arborio rice and cook for 2-3 minutes sitrring continuously

Add the verjuice and continue to stir until liquid is absorbed. Stir in stock 1/2 cup at a time,  stirring until liquid has been absorbed and the rice is al dente. Remove from heat.

Meanwhile,  heat butter and remaining extra virgin olive oil in a medium  frying pan over high heat,. Add garlic, onion, chili flakes and saute` until onion is translucent.

Add chicken and pan fry for 3 to 4 minutes.

Add mushrooms and cook for 4 - 5 minutes stirring occasionally until mushrooms are soft.

Transfer chicken mixture and parmigiano cheese to the  rice and mix well to combine. Season with salt and pepper to taste.

Garnish with parsley.