This chicken and mushroom risotto is incredibly creamy and savory.
Using both dried shiitakes and fresh creminis adds dimension and complexity to the risotto.
Lemon zest and juice provide a brightness to cut through the richness.
Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Let stand at room temperature for 30 minutes.
Reduce heat to low to maintain a gentle simmer.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes.
Transfer to a plate.
Do not wipe the pot clean.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Add the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat.
Add creminis; cook, stirring often, until golden brown, about 5 minutes.
Transfer to the plate with the chicken; cover to keep warm.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Do not wipe the pot clean.
Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse.
Pat the shiitakes dry.
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Remove and discard stems; chop the mushrooms.
Add butter to the drippings in the pot; melt over medium heat.
Add shallots; cook, stirring often, until translucent, about 6 minutes.
Divide the risotto among 4 bowls.
Top with lemon zest and the remaining 1/4 cup cheese.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
