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–+ servings

Risotto With Mushrooms in White Wine

Aida
Enjoy the rich flavors of tender chicken, earthy mushrooms, and aromatic rice in every mouthful.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 4
Calories 588 kcal

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.

Notes

*Recipe was adjusted from Mika Dajmak's cookbook (Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.).

Nutrition

Serving: 1of 4Calories: 588kcalCarbohydrates: 48.41gProtein: 23.24gFat: 28.51gSaturated Fat: 6.37gPolyunsaturated Fat: 4.97gMonounsaturated Fat: 14.9gTrans Fat: 0.01gCholesterol: 104mgSodium: 111mgPotassium: 674mgFiber: 3.1gSugar: 4.28gVitamin A: 234IUVitamin C: 16.9mgCalcium: 39mgIron: 3.51mg
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