Chicken & Mushroom Risotto with Tarragon

By Marge Perry & David Bonom
Creamy risotto with bite size pieces of chicken and mushrooms and just a hint of tarragon may be the quintessential comfort food.


    • Arborio Rice
    • black pepper
    • boneless skinless chicken thighs
    • chopped fresh tarragon
    • Chopped shallots
    • Extra Virgin Olive Oil
    • garlic cloves
    • Low-sodium chicken broth
    • Madeira wine
    • Parmigiano-Reggiano cheese
    • Salt
    • shiitake mushrooms
    • sliced button mushrooms


    1. Bring the broth to a simmer in a medium saucepan set over medium heat.
    2. Meanwhile, heat 2 tablespoons of the oil in a 4-quart nonstick Dutch oven over medium-high. Add the button and shiitake mushrooms and cook, stirring occasionally, until they begin to brown, about 6-7 minutes. Stir in the chicken, salt, and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 6-8 minutes. Transfer mixture to a bowl and reserve.
    3. Return the Dutch oven to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic