Chicken and Mushroom Risotto with Tarragon
By David Bonom and Marge Perry. Creamy risotto may be the quintessential comfort food, and a labour of love for the cook, who must stand at the stove for a half hour in order to get it to just the right consistency. The rice should be creamy on the outside, with a gentle bite, or substance in the center.
INGREDIENTS
- 5 cup low-sodium chicken broth
- 3 tbsp extra virgin olive oil,, divided
- ½ lb button mushrooms,, sliced
- ⅓ lb dried shiitake mushrooms, stemmed and sliced
- ¾ lb boneless skinless chicken thighs,, cut into 1/2-inch pieces
- ¼ tsp salt
- ¼ tsp black pepper,, divided
- ⅓ cup shallots,, chopped
- 2 garlic cloves,, minced
- 1 ¼ cup Arborio rice
- ⅓ cup Madeira wine
- 2 tbsp fresh tarragon, chopped
- ½ cup Parmigiano-Reggiano cheese,, grated
DIRECTIONS
- Bring the broth to a simmer in a medium saucepan set over medium heat.
- Meanwhile, heat 2 tablespoons of the oil in a 4-quart nonstick Dutch oven over medium-high. Add the button and shiitake mushrooms and cook, stirring occasionally, until they begin to brown, about 6-7 minutes. Stir in the chicken, salt, and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 6-8 minutes. Transfer mixture to a bowl and reserve.
- Return the Dutch oven to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic; cook, stirring occasionally, until starting to soften, about 2 minutes. Add the rice and cook, stirring, until opaque, 1 minute. Pour in the wine and cook, stirring, until absorbed. Add 1/2 cup broth and cook, stirring often, until it has been absorbed. Continue cooking, adding broth 1/2 cup at a time and cooking until it has been absorbed before adding the next 1/2 cup, until the rice is tender, about 25-27 minutes. Stir in the tarragon and cook 1 minute. Add the reserved mushroom mixture, cheese and remaining 1/8 teaspoon pepper, cook, stirring, until hot, 1-2 minutes. Serve immediately.