Risotto with Chicken and Button Mushrooms

  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m

This is typical risotto.

Tips: 1. Japanese rice can replace risotto.
2. It saute button mushroom with high heat to avoid unnecessary water.
3. It add garlic after saute mushroom to avoid over cook.
4. Add broth can be divided into several times with middle heat and stir.
5. The broth quantity can personal preferences.


  • Risotto 1 cup
  • Chicken Meat 100g
  • Button Mushrooms 500g
  • Broth 5 cups
  • Onion 1/2 pc
  • Cheese Powder some
  • White Wine 1/2 cup
  • Basil 1 tsp
  • Garlic(fine grated) 1 tbsp
  • Butter 25g
  • Oliver Oil 1 tbsp, some
  • Soy Sauce 1 tbsp
  • Cornstarch 1/2 tsp
  • Sugar 1/2 tsp
  • Salt 1/2 tsp
  • Oil some
  • Salt some
  • White Pepper Powder some


Step 1

Wash and shred chicken meat. Marinate with marinade for 30 minutes. Bring the the olive oil to boil. Then, saute the onion and chicken shred.

Step 2

Wash the mushrooms and cut into pieces. Saute the mushrooms with olive oil and garlic.

Step 3

Heat 1 tbsp olive oil in the pot. Then, add in risotto. Then, mix with white wine.

Step 4

Pour the broth into the risotto and mix well, until the risotto absorbs the taste of the broth.

Step 5

Add in chicken and mushrooms into the risotto. Turn the heat to low, add in butter, cheese powder, seasonings and basil. Mix well and ready to serve.

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