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Creamy Mushroom & Chicken Risotto
Silky, comforting and completely soft — a true labour of love
EASY MEALS FOR ELDERLY PARENTS
6/8/20264 min read
A properly made risotto is one of the most beautiful things you can put in front of a loved one.
Silky, creamy and completely soft - the rice cooks slowly in warm stock absorbing every drop of flavour until each grain is tender and surrounded by the most gorgeous creamy sauce. Add tender shredded chicken and earthy mushrooms and you have something that is simultaneously simple and deeply luxurious.
Yes it requires 25 minutes of stirring. But those 25 minutes produce something that feels genuinely special - and Mum always knows when you've put love into her food.
Why This Recipe Works
Completely soft texture - properly cooked risotto rice is tender with no hard or chewy pieces
Silky creamy consistency - the sauce coats everything making it easy to eat and swallow
High in protein - chicken and parmesan provide excellent protein
Rich in B vitamins - mushrooms are one of the best plant sources of B vitamins important for brain health in elderly people
Warming and satisfying - a small serving is genuinely filling without being heavy
Not suitable for freezing - best made fresh but quick enough to prepare regularly
Recipe Details
Serves: 4–6 Prep time: 15 minutes Cook time: 35 minutes Freeze: Not recommended - risotto does not freeze well
Ingredients
400g arborio rice
2 chicken breast fillets or 4 thigh fillets, poached and shredded
300g mushrooms (button or Swiss brown), sliced
1 large onion, finely diced
3 cloves garlic, minced
150ml dry white wine or extra stock
1.2 litres good quality chicken stock, kept warm in a separate saucepan
50g butter
2 tbsp olive oil
½ cup finely grated parmesan plus extra to serve
2 tbsp fresh parsley, chopped
Salt and white pepper to taste
Method
Step 1 - Poach the chicken Place chicken in a saucepan, cover with cold water or stock and bring to a gentle simmer. Cook for 15–18 minutes until cooked through. Remove, cool slightly and shred. Set aside. Keep your stock warm in a separate saucepan over low heat throughout the cooking — cold stock added to risotto stops the cooking process and affects the final texture.
Step 2 - Cook the mushrooms Heat 1 tablespoon olive oil in a large heavy-based saucepan over medium-high heat. Add mushrooms and cook without stirring for 3–4 minutes until golden. Season and set aside.
Step 3 - Start the risotto In the same pan heat remaining olive oil and half the butter over medium heat. Add onion and cook gently for 5 minutes until soft. Add garlic and cook 1 minute.
Step 4 - Toast the rice Add the arborio rice and stir for 1–2 minutes until the grains look slightly translucent at the edges. This toasting step is important - it helps the rice absorb liquid evenly.
Step 5 - Add wine Add the white wine and stir constantly until completely absorbed.
Step 6 - Add stock gradually Add the warm stock one ladleful at a time stirring constantly and waiting until each addition is almost completely absorbed before adding the next. This process takes 18–20 minutes. Do not rush it - the constant stirring releases the starch from the rice creating the creamy texture. The rice is ready when it is tender but still has the tiniest bit of bite and the mixture looks creamy and flowing.
Step 7 - Finish Remove from heat. Stir in the remaining butter and parmesan vigorously - this is called "mantecatura" and gives risotto its final silky richness. Fold in the shredded chicken and mushrooms. Season generously. Add a splash more warm stock if it looks too thick - risotto should flow gently when you move the pan.
Step 8 - Serve immediately Serve in warm bowls with extra parmesan and fresh parsley. Risotto waits for no one - serve straight away.
Storage
Refrigerator: Store leftover risotto covered in the fridge for up to 2 days. It will thicken considerably when cold. Reheat gently in a saucepan with a generous splash of warm stock stirring constantly until loosened and piping hot.
Freezer: Not recommended. Risotto becomes gluggy and the texture is significantly affected when frozen and thawed.
Kim's Tips
💕 Keep the stock warm - cold stock added to hot risotto is the most common mistake. Always keep your stock warm in a separate saucepan throughout the cooking process.
💕 Stir constantly - unlike other rice dishes risotto needs constant attention and stirring. The stirring is what releases the starch and creates the creamy texture. Put on some music and enjoy the process.
💕 The final butter and parmesan is essential - this step called mantecatura transforms good risotto into extraordinary risotto. Don't skip it and don't be shy with the butter.
💕 Risotto should flow - properly made risotto should spread slowly when you put it in a bowl. If it holds its shape like a mound it's too thick - add more warm stock. Italians call this all'onda meaning "like a wave."
💕 Use the best parmesan you can - in a recipe this simple the quality of your parmesan makes a noticeable difference. Freshly grated from a block is always better than pre-grated.
What You'll Need
A large heavy-based saucepan and a good wooden spoon or silicone spatula are the most important tools for risotto. I've linked my favourites on my Amazon storefront.
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Worth every minute of stirring - I'd love to hear if you tried it! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕