Wild Mushroom Risotto with Goat Cheese & Chicken
Wild Mushroom Risotto with Goat Cheese & Chicken is an elegant meal perfect for weeknight comfort food or weekend entertaining! This is honestly a warm hug in a bowl. I do love a one pot meal and this is ‘almost’ that. I did use a hot plate to sear the chicken & a pot to keep the stock warm. Other than that, I made the entire dish in one pot. This dish has a TON of flavor, try it, you’ll see!
Yes, it’s true, risotto is a labor of love. But, it’s also the type of dish that you can taste the love that went into it at first bite. I love reconstituting the dried mushrooms and using the stock to flavor the risotto. My cooking point of view is elegant but in an attainable way. To me, it means using an elevated ingredient or taking an extra step to bump it above the ordinary. This is an example of that. If you need more stock, just switch to chicken stock. Just make sure your stock is warm on the stove top so it doesn’t lower the cooking temperature when you add it to the risotto. This is an important step.
Another elevated component to this dish is the addition of mascarpone cheese, which is basically an Italian Cream Cheese. Risotto, if cooked properly will have a creamy consistency when done, but this definitely gives it a boost. Make sure the heat is off, the risotto will be hot enough to melt it to combine and you don’t want to cook it.
If you have truffle oil, it is a nice finishing touch with a small drizzle. However, truffle oil can go from a beautiful hint to overpowering very easily, so less is more. It definitely puts an exclamation point to the wild mushrooms. You can definitely skip it if you don’t have it, no problem. I hope you enjoy this Wild Mushroom Risotto with Goat Cheese & Chicken! If you make it, I’d love to see pics!