Best 2 Comforting Chicken Cranberry And Mushroom Risotto Recipes
Indulge in the ultimate comfort food experience with our delightful Chicken Cranberry and Mushroom Risotto recipe. This creamy and flavorful dish combines tender chicken, tart cranberries, earthy mushrooms, and rich Arborio rice, all simmered in a savory broth. Savor the explosion of flavors in every bite as the creamy risotto envelops the succulent chicken, tangy cranberries, and savory mushrooms. This culinary masterpiece is perfect for a cozy dinner with loved ones or an elegant gathering.
In addition to the main recipe, our article offers a diverse collection of other tantalizing risotto variations. Embark on a culinary journey with our Creamy Lemon and Pea Risotto, a vibrant and refreshing dish that combines the zesty tang of lemon with the sweetness of peas. For a hearty and flavorful option, try our Mushroom and Sausage Risotto, where succulent mushrooms and savory sausage come together in a symphony of flavors. If you're craving a seafood extravaganza, our Shrimp and Asparagus Risotto is a must-try, featuring plump shrimp and crisp asparagus in a creamy risotto base. And for a vegetarian delight, our Roasted Butternut Squash and Spinach Risotto offers a delightful combination of roasted butternut squash and fresh spinach, creating a colorful and flavorful dish.
CHICKEN & MUSHROOM RISOTTO
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe - great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2 milligram of sodium
RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
- Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
- While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
- When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
- Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
- Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Look for fresh, flavorful vegetables, mushrooms, and chicken.
- Cook the rice properly: Risotto is a delicate dish, so it's important to cook the rice properly. Use a medium-heat setting and stir the rice constantly so that it doesn't stick to the pan.
- Add the liquid gradually: Risotto is cooked by slowly adding liquid to the rice. This allows the rice to absorb the liquid and become creamy. Add the liquid in small increments, stirring constantly.
- Be patient: Risotto takes time to cook. Don't rush the process, or you'll end up with undercooked rice.
Conclusion:
Chicken, cranberry, and mushroom risotto is a delicious and comforting dish that's perfect for a special occasion or a weeknight meal. With its creamy texture, savory flavors, and vibrant colors, this risotto is sure to be a hit. So next time you're looking for a new and exciting recipe, give this one a try!
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