This chicken and mushroom risotto is incredibly creamy and savory. Using both dried shiitakes and fresh creminis adds dimension and complexity to the risotto. Lemon zest and juice provide a brightness to cut through the richness., January 2023


Credit: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Recipe Summary

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Place dried shiitakes in a small bowl; cover with room-temperature water. Let stand at room temperature for 30 minutes.

  • Meanwhile, add broth to a medium saucepan; bring to a simmer over medium heat. Reduce heat to low to maintain a gentle simmer.

  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown and cooked through, about 6 minutes. Transfer to a plate. Do not wipe the pot clean. 

  • Add the remaining 1 tablespoon oil to the drippings in the pot; heat over medium-high heat. Add creminis; cook, stirring often, until golden brown, about 5 minutes. Transfer to the plate with the chicken; cover to keep warm. Do not wipe the pot clean. 

  • Reserve 1/2 cup soaking liquid from the shiitakes; drain and rinse. (Make sure there is no grit in the liquid you reserve—strain the soaking liquid through a fine-mesh strainer, if necessary.) Pat the shiitakes dry. Remove and discard stems; chop the mushrooms. 

  • Add butter to the drippings in the pot; melt over medium heat. Add shallots; cook, stirring often, until translucent, about 6 minutes. Stir in rice, thyme, sage, salt and the chopped shiitakes; cook, stirring often, until the rice begins to turn opaque, about 2 minutes. Add lemon juice and the reserved 1/2 cup mushroom-soaking liquid; cook, stirring constantly to scrape browned bits from the bottom of the pot, until the liquid is absorbed, about 1 minute. Reduce heat to medium-low and add 1/2 cup of the simmering broth; cook, stirring often, until the liquid is absorbed. Continue to cook on medium-low heat, adding broth in 1/2-cup increments and stirring often after each addition, until most of the liquid is absorbed and the rice is tender, 25 to 30 minutes.

  • Stir in the reserved chicken, creminis and 3/4 cup cheese; cook, stirring often, until heated through, about 2 minutes.

  • Divide the risotto among 4 bowls. Top with lemon zest and the remaining 1/4 cup cheese.

Nutrition Facts

generous 1 cup
485 calories; protein 23g; carbohydrates 61g; dietary fiber 5g; sugars 2g; fat 18g; saturated fat 8g; mono fat 6g; poly fat 1g; cholesterol 72mg; vitamin a iu 222IU; vitamin b3 niacin 6mg; vitamin c 5mg; vitamin d iu 24IU; vitamin e iu 2IU; folate 39mg; vitamin k 5mg; sodium 680mg; calcium 163mg; iron 2mg; magnesium 36mg; phosphorus 185mg; potassium 556mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 9mg; selenium 29mcg.