Italian-American · main

Skillet Chicken and Wild Mushroom Risotto

Skillet Chicken and Wild Mushroom Risotto reads umami 7.3, richness 6.0 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 1 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.0 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.3 · Richness 6.0 · Salinity 4.7 · Allium 4.1 · Earthy 3.1 · Herbaceous 2.6 · Funk & Ferment 2.5 · Fruity 2.4 · Citrus 2.4 · Sourness 2.3 · Nutty 2.2 · Sweetness 2.2 · Floral 1.5 · Bitterness 1.4 · Warm Spice 1.4 · Heat 0.8

What's in it (14)

• boneless chicken — 454 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• cremini mushrooms — 227 g
• fresh mushrooms — 14 g
• yellow onion — 110 g
• garlic — 9 g
• arborio — 355 g
• dry white wine — 118 g
• low-salt chicken broth — 946 g
• unsalted butter — 27 g
• parmesan cheese — 57 g
• parsley — 7 g

Time & effort: about 1 hr 1 min (46 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 109.2 kcal, 8.8 g protein, 2.5 g fat, 13.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Place the dried porcini in a heatproof bowl, cover with 1 cup hot water, and let stand until softened, about 15 minutes; lift out the mushrooms, chop them, and strain the soaking liquid through a fine-mesh sieve into the warmed chicken broth, then keep the broth warm over low heat.
2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat and sear the chicken in a single layer until deeply golden and cooked through to 165°F, 3-4 minutes per side; transfer to a plate.
3. Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Add the cremini mushrooms and cook, stirring occasionally, until browned and any released liquid has evaporated, 6-7 minutes.
4. Add the onion and cook until softened and translucent, 4-5 minutes; stir in the garlic and chopped porcini and cook until fragrant, 1 minute.
5. Add the arborio rice and stir to coat every grain in the fat, toasting until the edges turn translucent, 1-2 minutes.
6. Pour in the white wine and stir until fully absorbed, 1-2 minutes.
7. Add the warm broth mixture a ladleful (about 3/4 cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, until the rice is creamy and al dente, 18-20 minutes total.
8. Return the chicken and any accumulated juices to the skillet along with the remaining 1/2 teaspoon salt, and stir until heated through, about 2 minutes.
9. Remove from the heat and stir in the butter and Parmesan until glossy and creamy; taste and add more salt if needed, then plate and top with the parsley.

Dishes with a similar flavor shape

• Wild Mushroom Risotto — Italian
• Veggie-Packed Skillet Lasagna — Italian-American
• Skillet Chicken Thighs with Mushroom Gravy — American
• Creamy Mushroom and Thyme Orzo — Italian-American
• Polenta e Funghi — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.