Chicken Marsala Risotto
- 1 1/4 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
- Salt and pepper
- 1 small onion, finely chopped
- 3 large cloves garlic, minced
- 1 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 tablespoon dried thyme
- 1/2 pound cremini mushrooms, sliced or chopped
- 1 1/2 cups Arborio rice
- 1 cup Marsala wine
- 4 cups chicken stock, heated
- 1 oz. grated parmesan cheese
- 1 cup frozen green peas, defrosted
Heat deep saucepan to medium high. Generously season the chicken with salt and pepper, then add to the pan and sauté until cooked through, 8 to 10 minutes. Using a slotted spoon, remove to a bowl and set aside.
Reduce heat to medium. Add the onion and garlic to the chicken fat in the pan. Sauté for a few minutes, until just soft. Add in salt, pepper, thyme and mushrooms. Sauté for a few minutes. Add arborio rice and saute for a few more minutes.
Reduce heat to medium low. Add Marsala wine, scraping the bottom of the pan as you go. Cook for about 4 minutes, stirring frequently, until Marsala is nearly absorbed. Add in 1 cup chicken stock. Stir frequently with a wooden spoon until stock is nearly absorbed, about 5 minutes. Keep adding stock 1/2 cup at a time, stirring each time until the liquid is almost absorbed, about 4 minutes per 1/2 cup. After about 25 minutes, all the stock should be used and the rice should be tender (taste test a piece). If it isn’t, add another 1/2 cup of water to the pan, stir until absorbed, and check again.
When the rice is ready, add the parmesan and stir to melt. Stir in the peas and the reserved chicken and toss to heat through, 1 to 2 minutes. Let the risotto rest for a minute or two, to thicken, before serving. Season with additional salt and pepper as desired.
This is just my chicken thyme marsala cream thing reimagined as risotto. I hunted around for a moment to check if anyone had a proper recipe for this specific combination (wanted to check rice/stock ratios) and no one did. Chicken marsala risotto is probably sacrilege or something. Heh. No matter; I just came up with my own recipe.
As you might guess, it was really, really, REALLY good. Yeah. The very first bite got a “wow, oh man!” from Steve, so I’ll take that as a ringing endorsement from his end as well.