Rosemary Chicken and Mushroom Risotto

06 Jul

I’ve been eating a lot of risotto lately. I’m not sure why because I was never mad about if before, but suddenly I’m craving it all the time- maybe as an excuse to perfect my technique?

Risotto is traditionally supposed to be served with a very wet ‘soupy’ texture, but in the interests of trying to get The Husband to eat it, I cooked mine down a little further- he flat out refuses to eat soupy, sloppy rice. The same way I refuse to pick up his socks. It’s a Mexican stand-off of epic proportions.

I think it’s hard to make a chicken and mushroom risotto look good with the whole shades of brown thing going on and with no good daylight left, I was stuck with down lights only, so my most humble apologies. In my opinion, nothing looks as flash as a bright orange pumpkin risotto. That’s the only risotto that stands any chance of looking great in a photo.


2 tbsp olive oil

1 small shallot or brown onion, chopped finely

1 clove of garlic, chopped finely

1 chicken breast, cut into small pieces

150g mushrooms, sliced

1/4 cup leek, white part only, sliced finely

1 bacon rasher, cut into the tiniest little pieces you can manage

1/2 flat leaf parsley, chopped roughly

2 tbsp fresh rosemary, chopped roughly

2 cups arborio rice

4 cups chicken stock, hot

1/2 cup white wine

Shaved parmesan


  1. Heat  1 tablespoon of olive oil in a pan over medium heat and add chicken, cook for a few minutes until chicken is well-browned. Remove from pan and set aside.
  2. Add another tablespoon of olive oil to the same pan and cook onion, garlic, mushrooms, leek and bacon until the onion is soft and translucent and the bacon is that yummy golden, crispy sort of texture.
  3. Add the herbs and stir through before adding the arborio rice. Stir with the onion and mushroom mix until the rice grains are well coated with oil, then add 1 cup of chicken stock and cook, uncovered, stirring occasionally until the rice has absorbed the liquid.
  4. Continue to add chicken stock, 1 cup at a time until the rice has absorbed the liquid.
  5. As you add the last cup of chicken stock, also add the white wine and some shaved parmesan (not too much, save it for serving up).
  6. The risotto should be ready when the rice is cooked, but not mushy and a traditional risotto is supposed to be soupy in texture with a lot of reserve liquid.
  7. Serve the risotto immediately, you can drop in a knob of butter for that glistening, silky finish and stir through some fresh parsley. Shave some parmesan over the top.

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