Chicken Risotto Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (18)
- 16 oz skin-on boneless chicken thigh
- 6 oz white mushrooms sliced
- 3 oz onion diced
- 2 cups unsalted chicken broth
- 1 1/4 cup uncooked arborio rice
- 4 tbsp heavy cream
- 1/2 cup milk
- 0.5 oz parmesan cheese shredded
- 1 1/2 tbsp olive oil divided into 1/2 tbsp, 1 tbsp
- 1 tbsp garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp Cajun seasoning
- 2 tbsp parsley chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Prep:
Slice the white mushrooms lengthwise to make thin slices.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Finely chop the parsley.
Cook:
Season the chicken: In a large bowl, add 16 oz skin-on boneless chicken thighs, 1 1/2 tsp paprika, 1 tsp Cajun seasoning, and 1/2 tsp garlic powder. Toss well to coat evenly.
Pan-sear the chicken: In a skillet over medium heat, add 1/2 tbsp olive oil. After a few seconds when the oil is hot and ready, add in the chicken and pan-sear both sides for a total of 7 minutes. Remove from the heat and set aside.
Saute the garlic and onion: In the same skillet, add 1 tbsp olive oil, 1 tbsp garlic, and 3 oz onion. Saute for 2 minutes.
Add the mushroom: Add 6 oz white mushroom and stir-fry for 3 minutes.
Add the rice, chicken broth, milk, and other spices: Add 1 1/4 cup uncooked arborio rice, 2 cups unsalted chicken broth, 1/2 cup milk, 4 tbsp heavy cream, 1/2 tsp onion powder, 1 tsp Italian seasoning, 1/2 tsp ground black pepper, and 1/2 tsp salt. Stir well. Bring to a boil over medium heat, then turn the heat back to low and stir for around 12 minutes or until absorbed completely. (The rice should be 70% cooked)
Add the chicken, cheese, parsley and serve: Add the pan-seared chicken on top, then sprinkle with 0.5 oz shredded parmesan cheese and 2 tbsp chopped parsley. Enjoy!
