Chicken Marsala Risotto with Chives and Dijon
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Ingredients & Equipment
What we send
- 1chicken bouillon cube
- 6 ouncescremini mushrooms
- 1/8 ouncechives
- 1/2 cupArborio rice
- 1/4 cupMarsala wine
- 2boneless skin-on chicken breasts
- 1 packetDijon mustard
- 4 ouncesmascarpone cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided pan with lid
- 8" medium pot with lid
Warm broth and prepare ingredients
In a medium high-sided pan, combine bouillon cube and 2¾ cups water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallot and mince.
Sauté shallot and toast rice
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallot; sauté, stirring, until softened, 2-3 minutes. Add rice; cook, stirring, until toasted and translucent, 2-3 minutes. Add half of Marsala wine; simmer until liquid is mostly absorbed, 1-2 minutes more.
To pot with rice, stir in warm broth and ½ teaspoon salt; wipe pan dry and reserve, off heat, for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes. Remove pot from heat; cover to keep warm until Step 6.
While risotto simmers, pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Return pan from broth to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest. Wipe pan clean for the next step.
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add mushrooms and remaining shallot; sauté, stirring, until mushrooms are golden and shallot is tender, 8-10 minutes. Add remaining Marsala wine and cook until liquid is mostly evaporated, 2-3 minutes more. Remove pan from heat.
Plate chicken Marsala risotto
While mushrooms cook, cut rested chicken into ¼-inch slices. Once risotto has simmered, stir in Dijon, sautéed mushrooms, 3 tablespoons mascarpone, and half of chives to combine. Taste and season with salt and pepper. Divide Marsala risotto between serving bowls. Top with sliced chicken and garnish with remaining chives. Enjoy!