Rotisserie Chicken and Wild Mushroom Risotto

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We finally got some ‘winter’ in Los Angeles.  After a summery Fall, we’re finally entering a cooler spell.  I made a rotisserie chicken and wild mushroom risotto! Creamy, creamy risotto; the epitome of Italian home cooking and comfort food.

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Here’s how to make creamy, creamy risotto.  If you’ve never made risotto before, this easy recipe is a great place to start.

Ingredients
:: 2 tablespoons of butter, a little more doesn’t hurt either!
:: 1 yellow onion, diced
:: Mixed mushrooms, any kind
:: Supermarket rotisserie chicken, shredded
:: Arborio rice, 2 cups
:: 2-4 cans of chicken broth, warm
:: Salt and pepper.
:: Chopped parsley
:: Parmesan cheese

Extra Ingredients
:: Patience and love

* Tip: Always use warmed chicken broth or water.  I like to have a small sauce pan with warm chicken broth.

Here we go!
:: Start with heating the chicken broth.  Set aside.
:: Then, heat butter in the pan.  Add onions.  Saute till translucent and soft.  About 3 minutes.
:: Add mushrooms and rice, some salt and pepper.  Stir for another few minutes.
:: Add warmed chicken broth, half cup at a time.  Keep stirring gently.  And keep adding warm chicken broth periodically until rice is tender and a creamy texture is achieved.
:: When rice is done, stir shredded chicken into the rice to combine.

Before serving, garnish with chopped parsley and parmesan cheese.

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