I have a number of go-to risotto recipes, but I do think this is my favorite. I've had it shelved for awhile, as my significant other declared our home a mushroom-free zone for a month or so to test a hypothesis that he is allergic to the little buggers. Given that I LOVE mushrooms, I've never been so happy for a theory to be proven wrong! To celebrate, I whipped up this dish, compliments of one of my favorite blogs, Pink Parsley.
The only major change I made was the addition of chicken, 'cause at my house, dinner just isn't dinner without a little meat.
Chicken Marsala Risotto
(adapted fom Pink Parsley)
- 1 lb boneless skinless chicken breasts, cubed
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 3/4 cup Arborio rice
- 1 cup Marsala wine, divided
- 3-4 cups low-sodium chicken broth
- 2 cups mushrooms, sliced (cremini are recommended, but I used baby bella with good results)
- 1/4 cup grated Parmesan cheese, plus a little more to sprink on top
- 2 Tablespoons fresh basil, minced, plus a little more to sprinkle on top
- kosher salt and fresh ground pepper
Meanwhile, heat the chicken stock in a medium saucepan until simmering.
Add the Arborio rice and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, 5 minutes or so.
Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. Add the next ladle when the broth is almost completely absorbed.
After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes.
Remove from heat, and stir in the chicken cubes, the remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste.
Serve immediately, with a little extra basil and parmesan on top (if desired).