Beer Risotto with Mushroom Garlic Chicken
Beer Risotto with Mushroom Garlic Chicken
Ingredients
Chicken
- 4 split chicken breasts (thighs would work well too)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 1 large shallot, thinly sliced
- 2 cups sliced mushrooms
- 6 cloves of garlic
- 2 tablespoons unsalted butter, cut into cubes
- 8 ounces of beer
Risotto
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced or pressed
- 1 1/2 cups arborio rice
- 12- 16 ounces of beer, depending on how strong your beer is
- 1 3/4-2 cups low-sodium chicken stock
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 375°F. Pat chicken completely dry with a paper towel, then season with salt and pepper.
- 2
Heat a large oven‑safe skillet over medium‑high heat and add canola oil. Add chicken skin‑side down and sear until golden brown, about 2 minutes. Flip and cook for another 2 minutes.
- 3
Add mushrooms, shallot, and garlic to the skillet, then pour in the beer. Top with cubed butter, reduce heat to low and cook for 2 minutes, then place the skillet in the oven for 30 minutes, tossing the mushroom‑shallot mixture twice during cooking.
30 min - 4
While the chicken cooks, heat a large saucepan over medium heat. Add olive oil and butter, then add garlic and cook for 30 seconds.
- 5
Add arborio rice and stir to coat completely; cook until the rice is opaque, about 3‑4 minutes, stirring constantly.
- 6
Add the beer and stir every minute until the rice absorbs the liquid.
- 7
Add the chicken stock and continue stirring until absorbed. If the rice is still chewy, add a little more liquid and stir until absorbed, repeating until the desired consistency is reached.
- 8
Stir in the grated parmesan cheese, salt, and pepper.
- 9
Serve the risotto on the bottom of a plate, place the chicken on top, and ladle the mushroom‑shallot mixture over.