Jamie Oliver Mushroom and Chicken Risotto is made with onion, celery, risotto rice, vermouth or white wine, wild mushrooms, fresh herbs, lemon juice, butter, Parmesan cheese, extra virgin olive oil, chicken or vegetable stock, dried porcini mushrooms, olive oil, and diced chicken.
This hearty Jamie Oliver recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Salmon Risotto
- Jamie Oliver Smoked Haddock Risotto
- Jamie Oliver Chicken And Chorizo Risotto
đ€ Why Youâll Love This Mushroom And Chicken Risotto Recipe:
- Rich and Creamy Texture: This risotto is perfectly creamy, thanks to the constant stirring and slow addition of stock.
- Flavorful Combination: The earthy mushrooms and tender chicken create a delicious and hearty dish.
- Fresh and Nutty Mushroom Flavor: Grilling the mushrooms enhances their natural flavors, making the risotto extra special.
- Easy to Follow: Jamie Oliver’s method is straightforward, making it easy even for beginners to create a restaurant-quality dish at home.
- Versatile and Healthy: This risotto is versatile, allowing you to use your favorite mushrooms and herbs. It’s also a nutritious and satisfying meal.
đ Jamie Oliver Mushroom And Chicken Risotto Ingredients
- 2Â boneless, skinless chicken breasts, diced
- 4 large handfuls of wild mushrooms (shiitake, girolle, chestnut, or oyster), cleaned and sliced
- 1Â small onion, peeled and finely chopped
- 2Â sticks celery, trimmed and finely chopped
- 400 g (2 cups) risotto rice
- 75 ml (5 tablespoons) vermouth or white wine
- Sea salt
- Freshly ground black pepper
- A few sprigs of fresh chervil, tarragon, or parsley, leaves picked and chopped
- 1Â lemon, juice of
- 1Â teaspoon butter
- 1Â small handful Parmesan cheese, freshly grated, plus extra for serving
- Extra virgin olive oil
- 1.5 liters (6 cups) of organic chicken or vegetable stock, hot
- 1Â handful dried porcini mushrooms
- Olive oil
đ„ How To Make Jamie Oliver Mushroom And Chicken Risotto
- Prepare the Stock: Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until theyâve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- Cook the Chicken: In a large pan, heat a lug of olive oil and add the diced chicken. Cook until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- Cook the Aromatics: In the same pan, add a bit more olive oil if needed, then add the onion and celery. Slowly fry without coloring them for at least 10 minutes.
- Add the Rice and Wine: Turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine and keep stirring until the liquid has cooked into the rice.
- Combine with Stock: Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt, and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Grill the Mushrooms: Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isnât big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt, and the lemon juice. Toss everything together.
- Finish the Risotto: When the rice is soft but with a slight bite (this will take about 30 minutes), stir in the cooked chicken, butter, and Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if needed. Put a lid on and leave the risotto to relax for about 3 minutes.
- Serve: Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan, and a drizzle of extra virgin olive oil.
đ Recipe Tips:
- Use Fresh Ingredients: Fresh mushrooms and herbs make the risotto taste better. Don’t use canned or frozen mushrooms.
- Keep Stock Hot: Always keep the stock hot. This helps the rice cook well and soak up the liquid.
- Stir Often: Stir the rice often. This makes the risotto creamy.
- Add Stock Slowly: Add the stock slowly, one ladle at a time. Wait until the rice absorbs each ladle before adding more.
- Rest Before Serving: Let the risotto sit for a few minutes before you serve it. This makes the flavors mix well and taste better.
đ„ What To Serve With Mushroom And Chicken Risotto?
Mushroom and Chicken Risotto goes well with a fresh green salad, garlic bread, roasted vegetables, and white wine. It also can be served with steamed asparagus, sautéed spinach, or a tomato and cucumber salad for a complete meal.
đ How To Store Leftovers Mushroom And Chicken Risotto?
- Refrigerate: Store the risotto in an airtight container in the fridge for up to 3 days.
- Freeze: Place the risotto in a freezer-safe container and freeze for up to 2 months. Make sure to thaw frozen risotto in the fridge overnight before reheating.
đ„” How To Reheat Leftovers Mushroom And Chicken Risotto?
- In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, cover with foil, and heat for about 20 minutes until hot.
- In The Microwave: Place the risotto in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a little stock or water in a pan, add the risotto, and stir over medium heat until hot.
FAQâS
Can I Use Different Mushrooms?
Yes, you can use a variety of wild mushrooms like shiitake, girolle, chestnut, or oyster mushrooms. Fresh mushrooms work best for flavor.
What If I Donât Have Vermouth Or White Wine?
If you donât have vermouth or white wine, you can use chicken or vegetable stock instead. It will still add good flavor to the risotto.
How Do I Know When The Risotto Is Done?
The risotto is done when the rice is soft but still has a slight bite to it. It should be creamy but not too thick.
Can I Make This Risotto Ahead Of Time?
Itâs best to serve risotto fresh, but you can make it ahead of time and reheat it. Add a bit of extra stock when reheating to keep it creamy.
What Herbs Work Best For This Risotto?
Fresh chervil, tarragon, or parsley are great choices for this risotto. They add a nice flavor that complements the mushrooms and chicken.
More Jamie Oliver Recipes:
Jamie Oliver Mushroom And Chicken Risotto Nutrition Facts
- Calories: 658cal
- Carbohydrates: 59.7g
- Protein: 41.9g
- Fat: 24.8g
- Saturated Fat: 10.8g
- Cholesterol: 111mg
- Sodium: 1274mg
- Potassium: 905mg
- Fiber: 3.4g
- Sugar: 3.9g
- Vitamin A: 400IU
- Vitamin C: 7.4mg
- Calcium: 120mg
- Iron: 5.6mg
Jamie Oliver Mushroom And Chicken Risotto
Description
Jamie Oliver Mushroom and Chicken Risotto is made with onion, celery, risotto rice, vermouth or white wine, wild mushrooms, fresh herbs, lemon juice, butter, Parmesan cheese, extra virgin olive oil, chicken or vegetable stock, dried porcini mushrooms, olive oil, and diced chicken.
This hearty Jamie Oliver recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Stock:Â Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until theyâve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- Cook the Chicken:Â In a large pan, heat a lug of olive oil and add the diced chicken. Cook until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- Cook the Aromatics:Â In the same pan, add a bit more olive oil if needed, then add the onion and celery. Slowly fry without coloring them for at least 10 minutes.
- Add the Rice and Wine:Â Turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine and keep stirring until the liquid has cooked into the rice.
- Combine with Stock:Â Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt, and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Grill the Mushrooms:Â Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isnât big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt, and the lemon juice. Toss everything together.
- Finish the Risotto:Â When the rice is soft but with a slight bite (this will take about 30 minutes), stir in the cooked chicken, butter, and Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if needed. Put a lid on and leave the risotto to relax for about 3 minutes.
- Serve:Â Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan, and a drizzle of extra virgin olive oil.
Notes
- Use Fresh Ingredients:Â Fresh mushrooms and herbs make the risotto taste better. Donât use canned or frozen mushrooms.
- Keep Stock Hot:Â Always keep the stock hot. This helps the rice cook well and soak up the liquid.
- Stir Often:Â Stir the rice often. This makes the risotto creamy.
- Add Stock Slowly:Â Add the stock slowly, one ladle at a time. Wait until the rice absorbs each ladle before adding more.
- Rest Before Serving:Â Let the risotto sit for a few minutes before you serve it. This makes the flavors mix well and taste better.
Jamie Oliver Mushroom And Chicken Risotto