50 min680 kcal4 portions

Michelin-Level Chicken & Wild Mushroom Risotto with Parmesan Cream

Name: Michelin-Level Chicken & Wild Mushroom Risotto with Parmesan Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 40 g butter; 150 g wild mushrooms; 300 g skinless chicken breast; 180 g arborio rice; 150 ml dry white wine; 50 g onion; 2 g garlic cloves; 100 g parmesan cheese; 10 g fresh parsley; 750 ml chicken stock; 60 ml heavy cream; 15 ml olive oil; 5 g sea salt; 2 g black pepper

#Chicken#Poultry#Rice#Vegetable#Meat

Experience a refined take on the classic risotto, showcasing tender chicken breast and an array of wild mushrooms gently sautéed and folded into a perfectly creamy arborio rice base. Enhanced with a dry white wine reduction and finished with a silky parmesan cream sauce and fresh parsley, this dish exemplifies precision cooking and elevated flavors that linger memorably.

Ingredients

Main Ingredients

40 g butter150 g wild mushrooms300 g skinless chicken breast180 g arborio rice150 ml dry white wine50 g onion2 g garlic cloves100 g parmesan cheese10 g fresh parsley750 ml chicken stock60 ml heavy cream15 ml olive oil5 g sea salt2 g black pepper

Procedure

Prepare the chicken breast by seasoning with sea salt and freshly ground black pepper. Heat olive oil in a large heavy-bottomed sauté pan over medium-high heat. Sear the chicken breasts until golden brown, about 3 minutes per side. Remove and rest, then slice thinly.
In the same pan, melt half the butter over medium heat. Add wild mushrooms and gently sauté until they release their moisture and begin to caramelize, about 6-8 minutes. Season with salt and pepper and remove from pan, reserving mushroom-infused butter and juices.
Add remaining butter to the pan and finely diced onion and minced garlic. Sweat gently over medium-low heat until translucent and aromatic, about 5 minutes, ensuring no browning to maintain sweetness and clarity.
Add arborio rice to the pan, stirring constantly to toast the grains evenly for 2-3 minutes until edges are translucent but core remains opaque.
Pour in dry white wine and cook, stirring frequently, until fully absorbed and the alcohol has evaporated, about 3-4 minutes.
Begin ladling in warm chicken stock one ladle at a time (about 100 ml), stirring continuously and allowing each addition to be nearly fully absorbed before adding the next. Maintain a gentle simmer and stir to encourage starch release for creaminess. Continue this process for approximately 18-22 minutes until rice is al dente and creamy.
During the last 5 minutes of cooking, fold in the sautéed mushrooms and sliced chicken to warm through and marry flavors.
In a separate small saucepan, gently warm heavy cream and gradually whisk in grated parmesan until emulsified into a smooth parmesan cream. Season lightly with salt and pepper.
Off heat, stir the parmesan cream and finely chopped fresh parsley into the risotto to enrich texture and impart fresh herbal notes.
Adjust seasoning with sea salt and black pepper to taste. Allow risotto to rest for 2 minutes, covered, to harmonize flavors.

Nutritional values

Calories

680 kcal

Proteins

40 g

Carbohydrates

65 g

Fats

34 g

Saturated fats

15 g

Fiber

4 g

Sugar

4 g

Cholesterol

90 mg

Sodium

750 mg

Portions