Sarah Brown
Chicken and mushroom risotto is a creamy, comforting dish that combines the earthy flavors of mushrooms with tender chicken and the rich, velvety texture of perfectly cooked Arborio rice. Jamie Oliver’s take on this classic Italian recipe elevates it with his signature simplicity and bold flavors, using ingredients like chicken stock, white wine, and Parmesan cheese to create a dish that’s both hearty and elegant. Whether you’re a seasoned cook or a beginner, Oliver’s step-by-step approach ensures a risotto that’s creamy, flavorful, and satisfying, making it a go-to meal for any occasion.
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What You'll Learn
- Prep Ingredients: Gather chicken, mushrooms, Arborio rice, stock, onion, garlic, wine, butter, Parmesan
- Cook Chicken: Sear chicken pieces until golden, set aside for later assembly
- Sauté Base: Soften onions, garlic, and mushrooms in butter until fragrant and lightly browned
- Add Rice: Toast Arborio rice briefly, then deglaze with white wine until absorbed
- Stir & Serve: Gradually add hot stock, stirring until creamy. Finish with Parmesan and chicken
Prep Ingredients: Gather chicken, mushrooms, Arborio rice, stock, onion, garlic, wine, butter, Parmesan
To begin crafting Jamie Oliver’s chicken and mushroom risotto, the first step is to gather all your ingredients and ensure they are prepped and ready. Start with the chicken—opt for boneless, skinless chicken breasts or thighs, depending on your preference. Cut the chicken into bite-sized pieces, ensuring they are uniform for even cooking. Next, focus on the mushrooms. Fresh button or chestnut mushrooms work well; slice them thinly to allow for quick cooking and even distribution in the risotto. If you prefer a more earthy flavor, consider a mix of wild mushrooms for added depth.
The foundation of any risotto is Arborio rice, a short-grain rice known for its creamy texture when cooked. Measure out the required amount and keep it aside. For the stock, prepare a good-quality chicken or vegetable stock—this will be added gradually to the rice, so ensure it’s warm to maintain consistent cooking temperatures. If using store-bought stock, check the seasoning to avoid an overly salty dish.
Now, move on to the aromatics. Finely chop one medium onion and two to three garlic cloves, as these will form the flavor base of the risotto. The onion should be diced small enough to soften quickly, while the garlic should be minced to release its full flavor without burning. A splash of white wine is essential for deglazing the pan and adding a subtle acidity to balance the richness of the dish. If you prefer to avoid alcohol, substitute it with a little extra stock or verjuice.
Finally, gather the finishing touches: butter and Parmesan cheese. The butter will be used to sauté the ingredients and add richness, so have it softened for easy incorporation. Grate a generous amount of Parmesan—freshly grated is best for optimal flavor and meltability. Having all these ingredients prepped and within reach ensures a smooth cooking process, allowing you to focus on the technique rather than scrambling for items mid-recipe. With everything ready, you’re set to begin creating Jamie Oliver’s creamy, flavorful chicken and mushroom risotto.
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Cook Chicken: Sear chicken pieces until golden, set aside for later assembly
To begin the process of cooking the chicken for Jamie Oliver’s chicken and mushroom risotto, start by selecting high-quality chicken pieces, such as thighs or breasts, depending on your preference. Ensure the chicken is patted dry with kitchen paper, as this will help achieve a better sear. Season the chicken generously with salt and freshly ground black pepper on both sides. This step is crucial for enhancing the flavor of the chicken and ensuring it complements the risotto. Preheat a large frying pan or skillet over medium-high heat and add a drizzle of olive oil or a knob of butter to create a base for searing.
Once the pan is hot, carefully place the seasoned chicken pieces into the pan, being mindful not to overcrowd them. Allow the chicken to sear undisturbed for 3-4 minutes on each side, or until a golden-brown crust forms. This searing process not only adds flavor through the Maillard reaction but also helps to lock in the juices, keeping the chicken moist and tender. Use tongs to flip the chicken pieces gently, ensuring both sides are evenly cooked. If using chicken breasts, be cautious not to overcook them, as they can dry out quickly.
While the chicken is searing, take a moment to prepare your workspace for the next steps. Have a plate or tray lined with kitchen paper ready to set the cooked chicken aside. This allows excess oil to drain off, preventing the final dish from becoming greasy. Once the chicken is seared to perfection, transfer it to the prepared plate and set it aside. The chicken will continue to cook slightly as it rests, so avoid covering it tightly to prevent steaming, which could affect the crispness of the sear.
After setting the chicken aside, take a moment to appreciate the flavors you’ve developed in the pan. The residual oils and browned bits (fond) left behind will be invaluable for building the base of your risotto. You can optionally add a splash of white wine to the pan to deglaze it, scraping up the fond with a wooden spoon to incorporate those rich flavors into the risotto. This step ensures that none of the chicken’s essence is wasted, adding depth to the overall dish.
Finally, with the chicken seared and resting, you’re now ready to proceed with the risotto preparation. The chicken will be added back into the dish later, either shredded or sliced, depending on your preference. This method of searing and setting aside ensures that the chicken remains juicy and flavorful, perfectly complementing the creamy, earthy mushroom risotto. By mastering this step, you’re well on your way to creating a delicious, restaurant-quality meal inspired by Jamie Oliver’s recipe.
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Sauté Base: Soften onions, garlic, and mushrooms in butter until fragrant and lightly browned
To begin crafting the sauté base for Jamie Oliver’s chicken and mushroom risotto, start by preparing your ingredients. Finely chop one large onion and mince 2-3 cloves of garlic. These aromatics form the foundation of flavor. Next, slice 200-250 grams of mushrooms—button, chestnut, or a mix of wild mushrooms work well—into even pieces to ensure they cook uniformly. Have 50-75 grams of unsalted butter ready; its richness will enhance the depth of the dish. Ensure all ingredients are prepped before starting, as the sauté process moves quickly once the heat is on.
Heat a large, deep pan or risotto pan over medium heat. Add the butter and allow it to melt gently, coating the base of the pan. Once the butter begins to foam slightly, add the chopped onions. Stir them immediately to prevent sticking and ensure they cook evenly. The goal here is to soften the onions without browning them too much, so maintain a steady but not too high heat. Cook the onions for about 5-7 minutes, stirring occasionally, until they become translucent and release their natural sweetness.
Once the onions are softened, add the minced garlic to the pan. Garlic burns easily, so keep a close eye on it and stir frequently. Cook the garlic for 1-2 minutes, just until it becomes fragrant and releases its aroma. Be careful not to let it brown, as burnt garlic can turn bitter and ruin the delicate flavor profile of the risotto. The combination of softened onions and fragrant garlic creates a savory base that will elevate the entire dish.
Now, add the sliced mushrooms to the pan. Stir them well to coat in the buttery onion and garlic mixture. Mushrooms release moisture as they cook, so continue stirring occasionally to help evaporate the liquid and concentrate their earthy flavor. Cook the mushrooms for 5-7 minutes, or until they are lightly browned and tender. This step is crucial, as properly cooked mushrooms add a rich, umami quality to the risotto. The pan should now be filled with a mixture of softened onions, fragrant garlic, and golden-brown mushrooms, all infused with the richness of butter.
Finally, take a moment to appreciate the sauté base you’ve created. It should be fragrant, with a harmonious blend of flavors from the onions, garlic, and mushrooms. This base will serve as the backbone of your risotto, providing depth and complexity to every bite. Once the mushrooms are lightly browned and the mixture is cohesive, you’re ready to proceed with the next steps of Jamie Oliver’s recipe, building upon this flavorful foundation to create a creamy, satisfying chicken and mushroom risotto.
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Add Rice: Toast Arborio rice briefly, then deglaze with white wine until absorbed
Once your aromatic base of onions, garlic, and mushrooms is ready, it’s time to introduce the star of the risotto: the Arborio rice. Add the rice to the pan and stir it vigorously, ensuring every grain is coated in the flavorful oils and fats from the mushrooms and onions. This brief toasting step is crucial as it activates the rice’s starches and gives it a slightly nutty flavor, which adds depth to the final dish. Keep the rice moving over medium heat for about 1-2 minutes, until it becomes slightly translucent around the edges but still retains a white center. This toasting process sets the foundation for a creamy yet al dente risotto.
With the rice toasted, it’s time to deglaze the pan with white wine, a step that not only adds a rich, acidic layer of flavor but also helps to loosen any caramelized bits stuck to the bottom of the pan. Pour in a generous splash of dry white wine—enough to cover the rice—and stir continuously. The wine will sizzle and bubble as it cooks, infusing the rice with its aromatic notes. Allow the wine to simmer until it is almost completely absorbed by the rice, which should take about 2-3 minutes. This process is essential for building the complexity of the risotto, as the wine’s acidity balances the creaminess of the dish and enhances the umami from the mushrooms and chicken.
As the wine reduces, you’ll notice the rice beginning to soften slightly, but it should still have a firm bite—this is exactly what you want at this stage. The absorption of the wine marks the beginning of the gradual liquid addition that defines the risotto-making process. Be patient and attentive during this step, as it sets the pace for the rest of the cooking. The toasted rice, now infused with wine, is ready to absorb the chicken stock and develop the creamy texture that risotto is famous for.
This stage of adding and toasting the rice, followed by deglazing with white wine, is a pivotal moment in Jamie Oliver’s chicken and mushroom risotto recipe. It’s where the dish begins to transform from individual ingredients into a cohesive, flavorful base. The toasting ensures the rice doesn’t become sticky or clump together, while the wine adds a sophistication that elevates the entire dish. Master this step, and you’re well on your way to a risotto that’s creamy, rich, and full of character.
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Stir & Serve: Gradually add hot stock, stirring until creamy. Finish with Parmesan and chicken
Once your chicken and mushrooms have developed those deep, golden flavors, it’s time to focus on the heart of the risotto: the rice. Add the Arborio rice to the pan and stir it vigorously, ensuring each grain is coated in the oily, flavorful residue left by the chicken and mushrooms. Toast the rice for a couple of minutes until it becomes slightly translucent at the edges—this step is crucial as it helps the rice retain its texture and prevents it from becoming mushy. Now, it’s time to begin the stirring and serving process that defines a great risotto.
Start by gradually adding the hot stock to the rice, one ladleful at a time. The key here is patience and constant stirring. As you add the stock, stir continuously, allowing the rice to absorb the liquid slowly. This gradual process releases the starch from the rice, creating that signature creamy texture. Keep the heat at a steady simmer—not too high, as you don’t want the stock to evaporate too quickly, but not too low, as you want the rice to cook evenly. Each addition of stock should be made only after the previous ladleful has been fully absorbed.
As you stir, you’ll notice the risotto transforming from a loose, soupy mixture into a thick, creamy dish. This is the magic of risotto-making, and it’s all in the stirring. The constant motion ensures the starch is evenly distributed, creating a luxurious mouthfeel. Taste the rice periodically to check its doneness—it should be al dente, with a slight bite, not mushy. This process typically takes about 20-25 minutes, so be prepared to dedicate time and attention to this step.
Once the rice is perfectly cooked, it’s time to finish the risotto with a flourish. Remove the pan from the heat and stir in a generous handful of freshly grated Parmesan cheese. The Parmesan adds a rich, nutty flavor and helps to thicken the risotto further. Next, fold in the cooked chicken pieces, ensuring they are evenly distributed throughout the dish. The warmth of the risotto will gently heat the chicken, making it tender and juicy. Season with a final pinch of salt and pepper to taste, and a sprinkle of fresh herbs like parsley or chives for a burst of color and freshness.
Finally, serve the risotto immediately while it’s piping hot and at its creamiest. Spoon it into bowls, allowing it to flow like lava, and top with an extra sprinkle of Parmesan and a few extra herbs for garnish. The combination of the creamy rice, savory chicken, and earthy mushrooms creates a dish that’s both comforting and elegant. This Jamie Oliver-inspired chicken and mushroom risotto is a testament to the power of simple ingredients and careful technique, proving that sometimes, the best dishes are the ones you stir and serve with love.
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Frequently asked questions
You'll need chicken thighs, mushrooms (such as chestnut or button), Arborio rice, chicken stock, onions, garlic, white wine, butter, olive oil, Parmesan cheese, and fresh herbs like parsley or thyme.
Brown the chicken thighs in a pan until golden, then set them aside. Once cooked through, shred or slice the chicken and add it back to the risotto near the end of cooking.
Gradually add hot chicken stock to the rice, stirring frequently. This releases the starch from the Arborio rice, creating a naturally creamy texture without the need for cream.
Yes, you can use dried mushrooms, but rehydrate them in hot water first. Save the soaking liquid and add it to the stock for extra flavor. Fresh mushrooms will still provide the best texture and taste.
