Chicken and Mushroom Risotto with Tarragon

By: Marge Perry & David Bonom


  • 5-6 cups low-sodium chicken broth
  • 3 tablespoons extra virgin olive oil
  • 1/2 pound sliced button mushrooms
  • 1/3 pound shiitake mushrooms, stemmed and sliced
  • 3/4 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, divided
  • 1/3 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/3 cup Madeira wine
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup grated Parmigiano-Reggiano cheese


  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 Anolon Advanced Tri-Ply Stockpot 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 pan to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic; cook, stirring occasionally, until starting to soften, about 2 minutes. Add the rice and cook, stirring, until opaque, 1 minute. Pour in the wine and cook, stirring, until absorbed. Add 1/2 cup broth and cook, stirring often, until it has been absorbed. Continue cooking, adding broth 1/2 cup at a time and cooking until it has been absorbed before adding the next 1/2 cup, until the rice is tender, about 25-27 minutes. Stir in the tarragon and cook 1 minute. Add the reserved mushroom mixture, cheese and remaining 1/8 teaspoon pepper, cook, stirring, until hot, 1-2 minutes. Serve immediately.