Creamy Chicken & Mushroom Risotto

This risotto recipe defies the rules, giving you a deliciously creamy result without the endless stirring or gradually adding hot broth! It’s all about a simple, hands-off method that still creates a rich, velvety consistency. The combination of golden-seared chicken and savoury mushrooms creates a deep flavour base, with an optional but highly recommended crispy bacon garnish that adds a delicious, salty crunch. This is a weeknight-friendly risotto that tastes like it came from a fancy restaurant.

Instructions

1. 1

   Heat 1 teaspoon of oil in a large pot or deep skillet over high heat. Add the bacon and cook until it is golden and crispy. Use a slotted spoon to transfer the cooked bacon to a small, microwave-safe bowl, leaving the rendered fat in the pot.

2. 2

   Leave about 1 tablespoon of bacon fat in the pot, discarding any excess. Add the chicken pieces and cook until they are browned and cooked through. Transfer the cooked chicken to a separate bowl and set it aside.

3. 3

   Add the sliced mushrooms to the same pot and cook until they are lightly golden. Add them to the bowl with the chicken.

4. 4

   Reduce the heat to medium and return the pot to the stove. Add the butter and melt it. Add the minced garlic and finely diced onion and sauté for about 3 minutes, or until the onion is soft and translucent.

5. 5

   Turn the heat up to high, add the Arborio rice, and stir constantly for no more than 1 minute, until the grains become partially translucent. Be careful not to over-toast the rice, as this can affect the final creaminess.

6. 6

   If using, add the white wine and cook for about 2 minutes, scraping the bottom of the pot to release any flavourful brown bits, until the alcohol smell has evaporated.

7. 7

   Reduce the heat to medium-low. Add about 3 cups of the chicken stock. You can leave it uncovered and stir only once or twice until most of the liquid has been absorbed by the rice. The rice should still be firm at this point.

8. 8

   Once the rice has absorbed most of the liquid, begin adding the remaining stock in 1/2-cup increments. Stir after each addition until the liquid is absorbed. Continue this process until the rice is cooked to your liking—it should be firm but not hard. If you run out of stock, you can use hot water from a kettle.

9. 9

   Right before serving, add the chicken and mushrooms back into the pot and stir just to heat them through. Add a final splash of chicken broth to make the risotto slightly soupy, then remove the pot from the heat.

10. 10

    Add the final amount of butter (the more the better!) and the Parmesan cheese. Stir vigorously to activate the starches, which will make the risotto incredibly creamy. The excess liquid will quickly be absorbed, so add more broth if you prefer a looser, more soupy consistency.

11. 11

    Serve immediately, as risotto will continue to absorb liquid and can become too thick if left to sit. Garnish with the reheated crispy bacon and extra Parmesan and chopped parsley, if desired.

Recipe Notes

• The amount of oil you need will depend on how fatty your bacon and chicken are. If you’re using lean bacon and chicken breast, you may need to add up to 1 tablespoon of olive oil for each cooking step (for the chicken and the mushrooms) to prevent them from sticking.

• This "no-stir" risotto method works best in a large pot or a deep skillet. A wide surface area allows the liquid to be spread out evenly, which is essential for the rice to cook properly and for the starch to be released. Avoid using a saucepan, as the ingredients will be too deep and the results won’t be the same.

• It is crucial to use Arborio rice, which is a type of risotto rice. Its high starch content is what makes the risotto creamy. This recipe will not work with regular long-grain or other types of rice; it would result in a rice pilaf instead of a creamy risotto.

• Over-toasting the rice can cause the grains to harden, which prevents them from releasing the starches needed for a creamy consistency. Be sure to stir the rice for no more than one minute before adding the liquid.

• The nutrition information is an estimate for one generous serving. If you divide this recipe into 5 servings instead of 4, the caloric value would be lower, around 526 calories per serving.