Best 7 Faranaci Risotto With Chicken And Mushrooms Recipes

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Indulge in a culinary journey with faranaci risotto, a delectable dish that combines the richness of chicken, the earthy flavor of mushrooms, and the creamy texture of arborio rice. Savor the authentic taste of Italian cuisine as you explore three enticing recipes: the classic faranaci risotto, a delightful one-pot version, and a vegetarian alternative featuring roasted butternut squash. Each recipe offers a unique twist on this timeless dish, ensuring an unforgettable dining experience.

Let's cook with our recipes!

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS



Pressure-Cooker Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

RISOTTO WITH CHICKEN AND MUSHROOMS



Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHICKEN & MUSHROOM RISOTTO



Chicken & Mushroom Risotto image

Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!

Provided by ozzygirl

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 1/2 cups fresh mushrooms, sliced
1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
5 1/2 cups chicken stock (heated)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 large chopped onion
4 garlic cloves, crushed
1 cup of grated parmesan cheese
1/4 cup cream (optional)
2 tablespoons of chopped fresh parsley
oil
salt & pepper

Steps:

  • In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
  • Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
  • Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  • Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
  • Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  • Cook rice this way until tender which should take about 25-30 minutes.
  • Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  • Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  • Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  • Serve immediately. The remaining parmesan can be added to each serve if requested.

Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS



Risotto With Mushrooms And Chicken Livers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 pound chicken livers
3 tablespoons extra-virgin olive oil
3 1/2 to 4 cups well-seasoned chicken stock
1/2 cup finely chopped onion
10 ounces coarsely chopped cremini mushrooms
1 1/3 cups arborio rice
1/2 cup dry white wine
1 teaspoon finely minced fresh thyme
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

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

CHICKEN & MUSHROOM RISOTTO



Chicken & mushroom risotto image

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

50g butter
85g smoked bacon lardons
1 large onion, halved and finely chopped
250g chestnut mushrooms, thickly sliced
300g arborio risotto rice
150ml dry white wine
1.4l hot chicken stock
140g cooked chicken, chopped
50g grated parmesan, plus extra to serve (optional)
½ small pack of flat-leaf parsley, chopped

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

FARRO AND PORCINI RISOTTO



Farro and Porcini Risotto image

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 11

1/2 cup (1 1/2 ounces) walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and freshly ground pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups farro
3/4 cup (1/2 ounce) dried porcini mushrooms
1/2 cup dry white wine
5 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish

Steps:

  • To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
  • To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh chicken, mushrooms, and vegetables.
  • Don't overcrowd the pan when cooking the chicken and mushrooms. This will help them cook evenly and prevent them from steaming.
  • Toast the rice in the butter before adding the liquid. This will help the rice absorb the flavors of the butter and create a more flavorful risotto.
  • Add the liquid to the rice gradually, stirring constantly. This will help the rice cook evenly and prevent it from becoming gummy.
  • Simmer the risotto for at least 18 minutes, or until the rice is tender and creamy. Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
  • Stir in the Parmesan cheese and butter just before serving. This will help create a creamy and flavorful risotto.
  • Serve the risotto immediately, garnished with fresh parsley or chives.

Conclusion:

Faranaci risotto with chicken and mushrooms is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its creamy texture and savory flavors, this risotto is sure to please everyone at the table.

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