We recently had chicken marsala away from our kitchen, and it reminded us of how much we love the flavours of the classic Italian chicken and mushroom dish. We’ve done some fun things with the Chicken Marsala Concept in the past, and we wanted to try something new, so for this one, we decided to borrow from the concept and merge it with the creamy rice based dish, Risotto! So, we defrosted some chicken (thighs, since they hold up better to a longer cooking time that comes with risotto), and we cubed it after we sliced our mushrooms and shallot. From there, we turned our attention to how we were going to infuse the Marsala Flavours, so we made a mixture of chicken stock and marsala cooking wine, and the rest fell into place from there.
We served our risotto alongside a side of steamed broccoli to add some colour and additional nutritional content to the meal!
Time: 45 Minutes
Ingredients (makes 4 servings):
- 4 boneless chicken thighs
- Shallot
- 8 oz Baby Bella Mushrooms
- 1 Cup Arborio Rice
- 4 Cups Chicken Stock
- 1 Cup Marsala Cooking Wine
- 2-3 Tablespoons of Parmesan Cheese
Method:
- Combine your chicken stock and marsala cooking wine in a saucepan (preferably one with a pouring lip to make life easier), and begin to heat to bring to a low simmer.
- Slice your mushrooms, and dice your shallot.
- Melt some butter in a large pan with tall sides, and then add your mushrooms and shallot. Cook for a few minutes until your shallot becomes opaque, and your mushrooms soften and darken.
- As your mushrooms and shallots cook, cube your chicken thighs. Then, add them to the pan, and cook to brown them.
- Once your chicken has browned, add in your rice, stir to combine, and let sit in the pan for a few minutes.
- Pour a cup of your simmering stock/marsala concoction into your risotto pan, and allow the rice to absorb it. Then, add your next cup, and let the rice absorb that. Keep doing this until all of your liquid is gone.
- Add and stir in your parmesan cheese.
- Plate, devour, and enjoy!
