Creamy risotto with bite size pieces of chicken and mushrooms and just a hint of tarragon may be the quintessential comfort food.
Ingredients
INGREDIENTS
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
Directions
DIRECTIONS
Bring the broth to a simmer in a medium saucepan set over medium heat.
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.
Return the Dutch oven to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic
