Fustini's Oils and Vinegars
Chicken and Mushroom Risotto

Add To Favorites

Chicken and Mushroom Risotto


This recipe does not have any reviews yet   be the first to write one

Chicken and Mushroom Risotto

Submitted by Chef Christie Struck




Step 1. 

In a large saucepan bring chicken broth to a simmer and keep warm.  In a large pot, heat 3 tablespoons of olive oil.  Add mushrooms and cook over medium-high heat until edges brown.  Remove from pan and set aside.  In the same pan, lower heat to medium.  Add shallot and remaining olive oil.  Cook 5 minutes until shallots begin to soften.  Stir in rice, sauté 3-4 minutes.

Step 2. 

Deglaze pan with wine and agrodolce.  Cook until liquid is completely absorbed.  Add 1/2 cup of broth to pot and cook, stirring in a figure 8 pattern until liquid is absorbed.  Repeat adding broth until all broth is used and rice is al dente and creamy.  Reduce heat to low, add chicken, parmesan, basil and mushrooms.  Stir until chicken is warm and cheese is melted.  Season with salt and pepper.  

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More