Ingredients
Scale
- 4 bone in chicken thighs (skin on) boneless works here as well
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 12 oz cremini mushrooms sliced thin
- 1 medium shallot diced small
- 3 garlic cloves minced
- 2 tsp fresh thyme or 1/2 tsp dried
- 1 & 1/3 cup arborio rice
- 1/2 cup dry white wine
- 4 & 1/2 cups chicken stock
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cold butter
- 1/4 cup freshly grated parmesan cheese
Instructions
- Heat chicken stock in a separate pot and keep warm over low heat.
- Pat chicken thighs dry and lightly coat with oil. Season the skin side with salt and both sides with salt and pepper before placing in a cold metal pan skin-side down, then turn the heat to medium. Cook for about 8-10 minutes until the skin is golden and crisp. Flip and cook another 8-10 minutes until the internal temperature is 175-180°F, then remove and set aside.
- In the same pan with chicken fat, add 2 tbsp butter. Add mushrooms in a single layer, allowing them to cook undisturbed for color, stirring occasionally for 8-10 minutes until golden and reduced.
- Add diced shallot and cook for 2-3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add thyme, salt, and pepper.
- Stir in arborio rice, cooking for 1-2 minutes to coat it in fat until the edges appear slightly translucent.
- Pour in white wine, stirring to scrape up browned bits, cooking until mostly absorbed. Then lower heat to medium-low.
- Add one ladle of warm stock, stir gently while keeping it simmering and moving the spatula in a figure 8 pattern. Repeat this for 18-20 minutes, adding more stock as the previous amount is mostly absorbed, until the rice is tender with a slight bite and the mixture is creamy.
- Turn off the heat and stir in 2 tbsp cold butter and parmesan cheese. Adjust seasoning to taste.
- Spoon risotto into bowls, placing chicken thighs on top, and add extra parmesan and fresh thyme if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For richer flavor, use homemade chicken stock if possible.
Feel free to substitute other types of mushrooms as per your taste.
Reheats well; just add a splash of stock or water to loosen up the risotto when warming.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg