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Riso-licious Intent

Creamy Chicken Tenderloin and Mushroom Risotto with Parmesan Finish

50 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take

If risotto makes you nervous, this recipe will convert you to the church of stir-and-simmer. We’re channeling Italian comfort food with creamy rice, seared chicken tenderloins, and plenty of mushrooms, plus the why and how of perfect risotto technique.

Ingredients

Yield
4

Instructions

  1. 01
    In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken tenderloin pieces in a single layer, season with 1 teaspoon salt and 1/4 teaspoon black pepper, and sear until golden and just cooked through, about 3-4 minutes per side. Transfer chicken to a plate and set aside.
  2. 02
    Add remaining 1 tablespoon olive oil to the pan. Add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until the mushrooms have released their moisture and are deeply browned, about 7-8 minutes.
  3. 03
    Add the diced onion to the mushrooms and cook, stirring often, until translucent and soft, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. 04
    Pour in the arborio rice and cook, stirring constantly, until all the grains are coated and start to look slightly translucent at the edges, about 2 minutes.
  5. 05
    Pour in the white wine. Scrape the pan to loosen any browned bits, and simmer until almost completely absorbed, about 1-2 minutes.
  6. 06
    Reduce the heat to medium. Add 1 cup of chicken broth and cook, stirring frequently, until the rice has absorbed almost all the liquid.
  7. 07
    Continue adding broth, 1 cup at a time, stirring gently and letting each addition absorb before pouring in the next, until the rice is creamy and just al dente, about 20-25 minutes. You may not use all the broth, or you may need a splash more.
  8. 08
    Return the cooked chicken (and any juices) to the pot. Stir in the butter until melted.
  9. 09
    Add the heavy cream and grated Parmesan. Stir until the risotto is creamy and the cheese has melted, then taste and adjust seasoning with remaining salt and pepper.
  10. 10
    Remove from heat, cover, and let rest for 2 minutes before serving.
  11. 11
    Spoon risotto into warm bowls. Garnish with chopped parsley and extra Parmesan if desired.

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