Roasted Garlic Chicken and Wild Mushroom Risotto

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
1 large head garlic
4 tablespoons olive oil, divided
1/2 ounce dried porcini mushrooms
4 ounces fresh shiitake mushrooms, stems discarded, caps quartered
4 ounces fresh white mushrooms, quartered
2/3 cup chopped shallots
1-1/2 tablespoon chopped fresh rosemary
1 cup arborio rice
1/2 cup dry white wine
3 cups low sodium chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped flat leaf parsley


  1. Chop top off garlic, exposing cloves. Sprinkle with 1 tablespoon olive oil, wrap in foil and bake 45 minutes in 450F oven. Cool slightly, squeeze out garlic into small bowl and mash with fork to form smooth paste. In 1 cup hot water, soak porcini mushrooms about 20 minutes; drain, rinse and chop. In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add shiitake and white mushrooms and saute about 1 minute; add porcini mushrooms and saute additional 2 minutes. Transfer to small bowl. To same saucepan, add 1 tablespoon olive oil over medium high heat. Add shallots and rosemary; saute 2 minutes. Add rice and stir 1 minute. Add wine and cook, stirring, until liquid is almost evaporated. Gradually add chicken broth, stirring, and cook about 20 minutes until most liquid evaporates. In large frypan over medium heat, place remaining 1 tablespoon olive oil. Add chicken, sprinkle with salt and 1/4 teaspoon pepper; cook about 4 minutes per side. Add 1/2 cup chicken broth, cover, reduce heat to medium low and cook 5 minutes more. Cut chicken into bite-size pieces; add to risotto. Add mushrooms, garlic, Parmesan, parsley and 1/4 teaspoon pepper. 



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