How to make chicken and mushroom risotto

How to make chicken and mushroom risotto

How to make chicken and mushroom risotto?

This chicken bacon mushroom risotto recipe is based on the traditional method that brings the risotto a very creamy flavor and indeed a wonderful taste that you like to have every now and then with your family. I assure you it will be great fun to learn how to make chicken and mushroom risotto and make it for yourself.

I suggest you read the tips before you make, it will help you make a very decent chicken bacon mushroom risotto. It is a good idea to change the taste on weekends when you have planned to eat your dinner with your family in front of a TV.

When an old buddy is coming to your place, the dinner must be something that really has a wonderful taste so you can lose yourself in the old memories.

How to make chicken and mushroom risotto
by Swati M.

Chicken bacon mushroom risotto

  • Course Dinner
  • Cuisine Italian, Risotto

How to make chicken and mushroom risotto?

Our risotto recipe is very famous for its creamy and delicious taste and it is one of my favorite recipes I often like to cook for my family. Many people believe chicken bacon mushroom risotto is one of those recipes that needed to stir continuously.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People
Calories 658 kcal


  • 12 OZ chicken thighs fillets cut into desired size
  • 1 tbsp extra virgin olive oil
  • 1 Pound of sliced mushrooms
  • 2 tbsp unsalted butter
  • 2 Cloves of crushed garlic
  • 1 pcs. medium sized onion finely chopped
  • 3/4 Cup Of white wine (optional)
  • 1/2 Pound Of Risotto rice
  • 4 Cup of chicken broth
  • 2 1/2 bacon (optional, streaky)

For garnishing

  • 1/2 Cup of parmesan cheese
  • 2 tbsp of unsalted butter
  • Finely chopped Parsley


  1. Use a skillet or take a pot and on high flame heat 1 tablespoon of extra virgin olive oil. Add bacon and fry it until it turns golden brown. (Flip it 3-4 times)

  2. Take 1 tablespoon of bacon fat in the pot and add chicken into it. Fry it flipping in between until it changes the color to turn brown or almost cooked. Shift it to a bowl and set aside.

  3. In the very same pot, add the 1 pound of sliced mushroom and flipping in between fry it until it changes the color to golden. Transfer the mushrooms to another bowl and set it aside as well.

  4. Take the pot onto stove and on medium flame add butter into it. When it melts completely add crushed garlic and chopped onion. Fry it well so it gets softened or translucent.

  5. Now, in same pot on high flame add the risotto rice and stir and fry for a minute so the rice gets halved translucent. Add wine and cook for 2 minutes so the alcohol completely evaporates from the rice.

  6. Now on medium flame add 3 cups of stock and cook it uncovered so the most of the liquid gets absorbed. Stir occasionally. Check the rice and add 1/2 cup of stock and let it be well absorbed and well cooked.

  7. When the risotto rice is near to be finally cooked add chicken and mushrooms together so it mixes up well with the rice.q

  8. When the risotto is finally cooked add splash of chicken broth into it. Turn off the flame now.

  9. For garnishing ideas add butter and grated Parmesan cheese followed by bacon and parsley for a nice creamy and thick look. Stir the mixture strenuously to activate the starch. You will see the water evaporates in no time if you sit it for 5 minutes.

Recipe Notes

The amount of oil is completely depends upon what quality of bacon you are using. If it is not fatty it will consume less oil. However, you can decide the quantity of oil to fry the chicken and mushrooms.

Use Arborio rice to make Risotto. In order to get a creamy taste this is necessary to use rice that has much quantity of rice like Arborio rice. If you use any rice but not Arborio rice you wouldn't make a risotto but it will end up cooking pilaf.

Key Tips on how to make chicken and mushroom risotto:

The traditional chicken and mushroom risotto use splash of chicken stock just before it is finally cooked. Add the stock at this precise time makes the overall recipe soupier and rich of taste and stirring vigorously in between when you take the pot off the flame gives it a creamy and very juicy. The water evaporates instantly when you let the recipe sit for 5 minutes taking it off the flame.

Toast the rice for a limited amount of time that is not more than 1 minutes. Toasting the rice for longer brings the starch to burn out of it and makes it less creamy at the end. Cook the rice and check it for the firmness.

If necessary, add hot water to the chicken for a better firmness and little hardness that is necessary to save the rice starch.

When the risotto is finally cooked, it is still absorbing the liquid. It is a good idea to serve it hot otherwise if you set it for a long time it becomes gluggy.

A deep skillet or a large pot is needed when you want to make it, “no stir” recipe. Using such pot, the rice and juicy sauce spread out properly gives a wonderful look as well as taste that let you make it so often.

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