Chicken and mushroom risotto in white wine is easily our rice favorite! This rich flavor minimal-effort dish consists of tender round rice mixed with soft chicken breast, and velvety portabellos that luxuriate on subtle notes of white wine. Shall we?
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Background
Risotto with mushrooms and chicken cooked in white wine is another recipe we adjusted from one of our favorite Balkan cookbooks, "All Over Ex-Yu With A Fork," written by the late Mika Dajmak.* (The other is his mushroom soup without cream he called 'mushroom soup from Herzegovina'.)
The dish starts with chicken cubes gently simmered. Onion continues simmering in chicken juices, and is later topped with mushrooms. Once mushrooms are tender we pour in wine, rice, and seasonings. As the wine evaporates we add broth or water, return chicken to the pot, and bring this flavorful dish to a perfect finish.
Chicken and mushroom risotto is an effortless preparation, restaurant-worthy meal packed with simple, high-quality ingredients. We can't stress this enough: this dish is bursting with flavor!
(*Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.)
Ingredients
- Chicken - chicken breast or boneless thighs.
- Oil - sunflower, vegetable, avocado, olive, coconut or avocado oil.
- Onion - yellow or white, minced.
- Mushrooms - portobello or cremini. (If you substitute with another type of mushrooms, let us know in the comments.)
- Rice - round-grained short white rice. Avoid long-grained rice.
- Wine - Sauvignon Blanc or Pinot Grigio. Substitute with another dry white wine.
- Herbs and Seasonings - stock powder or Vegeta, or seasoned salt; also ground pepper and parsley. Substitute with your own herbs and seasonings mix.
Instructions
Here are the chicken and mushroom risotto instructions:
Step 1. Heat oil. Add chicken. Simmer.
Step 2. Remove chicken. Add onion. Simmer.
Step 3. Add mushrooms. Simmer. Add wine, seasonings, and rice. Simmer.
Step 4. Add broth/water. Return chicken. Simmer. Serve.
Handling
- Serving: serve chicken and mushroom risotto by itself, or with a side of homemade bread, mini fried breads (uštipci), or cabbage salad.
- Storing: as mushrooms can go bad quickly, we prefer to eat this dish the same day it's made. However, it will keep up to 24 hours in an airtight container in the fridge.
- Heating: reheat using your preferred method. Add a pinch of water or vegetable broth if needed.
Risotto(s) and Rice
Here are some other risotto and rice dishes on the blog.
Recipe FAQs
Absolutely. A cup (or less) of white wine added to risotto evaporates quickly, leaving behind subtle sour notes that pair perfectly with round rice usually used for risotto. In fact, adding (preferably dry) white wine is a great way to elevate most rice dishes. (Avoid using it in rice dishes that call for heavy cream.)
Our chicken and mushroom risotto recipe calls for white wine, and in this case no, it cannot be substituted. However, there are other risotto dishes, like the red wine risotto here, made specifically with red wine in mind.
Here are some white wine substitutes:
- vegetable or chicken broth;
- broth and vinegar or lemon juice (add a teaspoon for each cup of broth);
- alcohol-free white wine;
- diluted white wine vinegar (⅓ cup vinegar, ⅔ cup water);
- white grape juice (watch the sugar content).
While the taste will not be exactly the same, it will still taste good.
Chicken mushroom risotto goes great with homemade bread, local fried mini breads called uštipci, pogacha (pogača) bread, cabbage salad, and a glass of white wine, or local elderflower cordial.
Both, although it's usually a standalone meal. It all depends on the occasion it's prepared for. One tip is to look for meat. If there is some protein involved (like in today's mushroom and chicken risotto), it's generally a main course.
Thoughts?
If you make today's chicken and mushroom risotto in white wine and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Risotto With Mushrooms in White Wine
Ingredients
- 2-3 tablespoons oil olive, avocado, sunflower or vegetable
- 12-15 ounces chicken thighs or breasts about 3-4 chicken thighs, or about 3 breasts; skinless, diced
- 1 yellow onion peeled and minced
- 10-12 ounces portobello mushrooms chopped coarsely
- 1 cup white rice round grain, rinsed well and drained
- 1 cup white wine Chardonnay or Pinot Grigio; for non-alcoholic option substitute with alcohol-free white wine, diluted white wine vinegar (⅓ cup vinegar, ⅔ cup water), or white grape juice
- 1 tablespoon stock powder or 1-2 tablespoons Vegeta, 1 bouillon cube crushed, 1-2 tablespoons seasoned salt
- ground pepper to taste preferably coarsley ground
- 1 tablespoon fresh parsley minced, or ½ tablespoon dried
- 2-2.5 cups hot water if not using bouillon or stock powder, substitute with chicken stock
Instructions
- In a deep pan heat oil over medium. Add chicken. Simmer for about 6-8 minutes while stirring occasionally. Transfer chicken to a plate.
- Lower the temperature, and add onion to the pan. (Also add a little more oil if necessary.) Simmer for about 3-4 minutes, frequently stirring.
- Add mushrooms, wine, herbs, and seasonings to the pan. Stir well until ingredients integrate. Continue simmering and occasionally stirring until the wine has almost evaporated (about 10 minutes or so).
- Return the chicken to the pan, and add about 2 cups of hot water. Stir everything well once, and then a few more times throughout the cooking. Let the dish simmer for another 15-20 minutes or until rice is of your desired consistency. (Add more water if necessary, but do it little by little for better control.)
- Serve chicken and mushroom risotto by itself, or with a side of homemade bread, mini fried breads (uštipci), or cabbage salad.Store in the fridge for up to 24 hours in an airtight container. Reheat using your preferred method. Add a pinch of water or vegetable broth if needed.
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