mushroom and chicken risotto

Mushroom and Chicken Risotto

Mushroom risotto and chicken come together for a fantastically hearty, silky main-event dish. Serve it with extra Parmesan for even more umami goodness.

Ingredients:

2 tablespoons butter
1/2 pound mushrooms, thinly sliced
2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed
1 tablespoon vegetable oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

Direction

Gather the ingredients.
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.
Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Pan Roasted Chicken with Grapes Garlic and Rosemary

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread. "I'm on record as being a slavering fan of Angie Mar's glam-bomb fare," says Senior Editor Kat Kinsman, who is a super-fan of Mar (a 2017 Food & Wine Best New Chef) and first tried this dish to-go. "But the take-out foil pan filled with roasted grapes, garlic, and rosemary; fatty drippings; and the sloppiest, cook's-treat parts of a chicken (my favorite) may be the best thing she ever served me." Seek out a best-quality bird for this simple, focused dish,.