Roasted Garlic Chicken and Wild Mushroom Risotto

  • Yield: 4 servings


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