My chicken mushroom risotto recipe has a sophisticated flavor with white wine, Dijon mustard, and creamy brie. It’s perfect for date nights.
If you like this recipe, check out my Chicken in a Love Nest next!
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I had some leftover rotisserie chicken to use. I hadn’t made a perfect risotto in quite a while, so I combined the chicken with my version of a creamy mushroom risotto. In thinking about additional flavors to add, I kept coming back to a recipe I posted a long time ago. It’s called ‘chicken in a love nest’. Mushrooms are cooked in butter and splashed with wine, then flavored with Dijon mustard and fresh thyme. Those luscious mushrooms are then wrapped up with a chicken breast and some sliced brie cheese in puff pastry. I used to make it all the time for Valentine’s Day when I was still married. And while I don’t miss the marriage, that flavor combination is one of my favorites. So I was happy to reimagine it in this chicken mushroom risotto.
More main dish recipes with chicken
Ingredients for mushroom and creamy chicken risotto
- Mushrooms – Eight ounces is the perfect amount of mushrooms for this recipe. Choose your favorite variety. I used a combination of baby portobello mushrooms and button mushrooms.
- Chicken – I think this risotto is a perfect way to use leftover rotisserie chicken. You could also cut a chicken breast or chicken thighs into bite-sized pieces. Then cook in butter first, in the same pan you’ll then cook the mushrooms and risotto.
- Arborio Rice – The classic choice for risotto rice. I would not use any other type of rice in this recipe.
- Butter – For adding flavor and helping to brown the mushrooms. Plus adding flavor and a creamy texture to the rice as it cooks. You can use salted or unsalted butter, it’s your choice.
- Shallot – I prefer using a shallot in my risotto. You could use a half yellow onion if you prefer.
- Garlic – Fresh garlic is a must in this risotto recipe.
- Dijon Mustard – For adding a punch of flavor to the cooked mushrooms.
- Worcestershire Sauce – Adding additional umami flavor to the risotto.
- White Wine – A dry white wine (like Pinto Grigio or Sauvignon Blanc) is traditionally used as one of the cooking liquids in a classic risotto. If you don’t drink, simply use all chicken broth. Or replace the wine with apple juice or white grape juice.
- Chicken Stock – Choose the best quality boxed chicken stock or broth that you can find.
- Parmesan Cheese – A little Parmesan stirred in at the end provides more salty flavor.
- Brie Cheese – If you can find spreadable brie cheese without the rind, it is perfect to stir in at the end!. You could use cream cheese as a substitute, but it won’t be quite the same.
- Thyme – Fresh thyme is my preferred herb to stir into this risotto. You could also use fresh parsley.
- Salt and Black Pepper
Instructions
Risotto takes some time but it’s simple to make. Especially once you have your ingredients prepped and ready to go. Use a large pan and a heat proof spatula or wooden spoon.
Melt butter and cook the mushrooms until golden brown, scraping up any browned bits in the bottom of the pan. Stir in the Dijon mustard and Worcestershire sauce for flavor. Remove them from the pan into a clean bowl.
In the same pan, melt the remaining butter over medium heat. Add the shallots and garlic and cook for a couple of minutes until fragrant. Then add the rice and cook, stirring constantly for another minute. Pour in the first round of wine. Cook, stirring occasionally, until most of the wine is absorbed.
Add three cups of the chicken stock. Stir occasionally until most of the stock is absorbed. This will take awhile, probably 15 – 20 minutes. Add in the remaining wine and chicken stock. Stir occsionally until the risotto is a creamy consistency. Stir in the cooked chicken and mushrooms. Then the brie and Parmesan until everything is warmed through. Garnish with a little more Parmesan and fresh thyme to serve.
For full list of ingredients and instructions keep scrolling for my free, printable recipe card.
Pro tips
- I don’t time risotto. I just cook the rice over medium-low heat and watch as the broth and wine absorb.
- I always make sure to taste the risotto before serving. Be sure that the rice is cooked all the way through.
- If you like your risotto more creamy and saucy, simply add a little more broth and a tablespoon of butter. Stir it well to melt the butter right before serving.
Serving suggestions
A simple green vegetable or crisp salad are perfect to accompany this risotto rice mixture. Any Italian inspired side dish and dessert would pair well with it. Here’s some recipe suggestions –
Storage directions
Store any leftover risotto in an airtight container in the refrigerator for up to three days. Store it in the freezer for up to one month. Add some more chicken broth to reheat.
Kitchen tools
- This is my favorite 12-inch non-stick frying pan with lid. It has high sides and so perfect for making risotto.
- My favorite kitchen knife for slicing and chopping fresh vegetables.
- This is my set of magnetic measuring cups and spoons.
Chicken Mushroom Risotto
Equipment
- 1 12-inch nonstick skillet
Ingredients
- 4 tbsp butter divided
- 8 oz mushrooms stems removed and sliced
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 1/4 cup arborio rice
- 1 cup dry white wine
- 4 cups chicken stock
- 1 shallot peeled and finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh thyme
- 2 cups rotisserie chicken shredded
- 1/4 cup Parmesan cheese grated
- 2 tbsp spreadable Brie cheese optional
Instructions
- In a 12-inch non stick skillet, heat two tablespoons of the butter over medium heat.
- Add the mushrooms and cook until liquid is released and they are golden brown.
- Stir in the Dijon mustard and Worcestershire sauce. Cook for a minute or two. Remove the mushrooms to a clean bowl.
- Heat the remaining two tablespoons of butter in the same pan. Add the chopped shallots and minced garlic. Cook for 1-2 minutes, until fragrant.
- Add the rice and stir to coat with the butter. Add 3/4 cup of the wine. Stir occasionally until the wine is almost all absorbed. Reduce the heat to medium low.
- Add three cups of the chicken stock or broth. Give it a good stir. Stir every 5 minutes or so, until most of the broth is absorbed.
- Add the remaining 1/4 cup of wine and 1 cup of chicken broth. Again stir occasionally until much of the liquid is absorbed.
- Taste the rice to be sure it is cooked through. It should be creamy and the liquid should have formed a thick sauce by now.
- Stir in the cooked chicken and mushroom. Then add the Parmesan and Brie. Stir well and continue to cook until it the risotto is warmed through.
- Garnish the risotto with more Parmesan and fresh thyme and serve.
Nutrition
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