Mascarpone Chicken Risotto

Why go out when you can make this restaurant quality creamy Mascarpone Chicken Risotto at home? It's impressive, delicious, and not at all difficult to make.

Have you ever had something at a restaurant that you loved so much that you immediately tried to recreate it at home?

That is exactly what my Creamy Mascarpone Chicken Risotto recipe is for me. It's my take on a dish that I'd had one night while out to dinner with some girlfriends.

I think that my version of Creamy Mascarpone Chicken Risotto is every bit as delicious as what I had at Salerno's on the Fox, and maybe even better.

It's definitely less expensive, and a lot more fun to make for yourself (and your family and friends), as long as you can get someone else to wash the dishes afterwards. LOL. No. Really!

I took some time-saving steps with my recipe by using my favorite new best friend... the store-bought rotisserie chicken.

If you really want to be frugal, you can always take the carcass of the chicken (after you've removed all the meat), and make your own homemade chicken stock to freeze, or keep handy in the fridge (for up to 10 days), for all the other recipes that call for chicken broth, or stock.

How to make mascarpone chicken risotto

• Saute rice in melted butter and olive oil in a large skillet. In a medium saucepan bring chicken stock and white wine to a simmer.

• Working in increments, add approximately 1 cup of the warmed liquid to the sauteed rice and stir frequently until the liquid is absorbed.
• In a separate skillet, sauté mushrooms and shallots over medium heat until the shallots are translucent. 

• Continue adding the warm stock in increments to the rice, stirring frequently until all liquid is absorbed and the rice becomes creamy.
• Stir the mushroom mixture into the creamy rice, along with the leaf spinach.

• Add in the shredded chicken, mascarpone cheese, and nutmeg. Stir well.
• Right before serving, stir in 1 teaspoon apple cider vinegar for brightness and to cut through the richness of the cheese.
• Serve and enjoy!

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Mascarpone Chicken Risotto

Renee Goerger

Why go out when you can make this restaurant quality Creamy Mascarpone Chicken Risotto at home? It's impressive, delicious, and not at all difficult to make.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Calories

Ingredients

  

1x2x3x

• ▢ 1 quart chicken broth or stock
• ▢ 1 cup white wine
• ▢ 3 tablespoons butter divided
• ▢ 2 tablespoons olive oil
• ▢ 2 cups arborio rice
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon pepper
• ▢ 1 cup baby bella mushrooms cut into quarters
• ▢ 2 large shallots minced
• ▢ 2 cups baby spinach leaves
• ▢ 2-3 cups rotisserie chicken shredded
• ▢ ½ cup mascarpone cheese
• ▢ ½ cup grated Parmesan cheese
• ▢ pinch fresh nutmeg
• ▢ 1 teaspoon apple cider vinegar

Tools and equipment

• ▢ 1 medium saucepan
• ▢ 1 large skillet
• ▢ 1 medium skillet
• ▢ Ladel
• ▢ Wooden spoon
• ▢ Grater

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Instructions

 

• In a large skillet, saute the rice in 2 tablespoons butter and olive oil, over medium heat.
• In a medium saucepan, bring the chicken broth and white wine to a simmer.
• Gradually add approximately 1 cup of the warmed broth the the sauteed rice and stir frequently until the liquid is absorbed by the rice. Continue adding the warmed broth to the the rice (stirring frequently) until all the liquid has been added.
• As the rice is cooking, saute the mushrooms and shallots in 1 tablespoon butter over medium heat until the shallots are translucent (approximately 5 minutes).
• When all the liquid has been absorbed by the rice and it's creamy, add the sauteed mushroom mixture into the rice, along with the shredded chicken and spinach leaves.
• Stir in the mascarpone cheese, Parmesan cheese and nutmeg until well combined.
• Stir in the apple cider vinegar. Serve and enjoy!

Notes

The apple cider vinegar may seem like an odd ingredient, but it will be a nice compliment to all the rich cheese and will finish the dish with a bright flavor.
The mushrooms are optional, or feel free to use your favorite variety.

*TIP - If you're into taking food photos, please take all your risotto photographs it the same day you make it. Please don't wait until the following day (like I did) to snap your shots. It's hard to replicate the creamy consistency that risotto is supposed to have if you wait that extra day. However, the taste is still spot-on!

Until we eat again, I hope you have a delicious day!