If you love Italian food, why not try your hand at risotto for a romantic meal for two. A quintessential comfort food for many, risotto is a seductive meal with its warm creamy texture and tasteful flavors.  It is also a gluten-free favorite of those who can need to bypass wheat as a dining option. Here we have creamy risotto with bite size pieces of chicken and mushrooms with just the right hint of tarragon.  Serve with a light mixed green salad and your favorite bottle of white wine.  Also check out our recipe for Creamy Mushroom Risotto with Spicy Italian Sausage.

Chicken and Mushroom Risotto with Tarragon
Recipe and photography by David Bonon and Marge Perry
4 servings

Ingredients:

• 5-6 cups low-sodium chicken broth
• 3 tablespoons extra virgin olive oil, divided
• 1/2 pound sliced botton mushrooms     
• 1/3 pound shiitake mushrooms, stemmed and sliced
•  3/4 pound boneless chicken thighs, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 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   
  

Directions:          

1. Bring the broth to a simmer in a medium saucepan set over medium heat.
2. Meanwhile, over medium-high heat, add 2 tablespoons of the oil in a 4-quart nonstick dutch oven.
3. Add the button and shiitake mushrooms and cook, stirring occasionally until just about browned, about 6-7 minutes.
4. Stir in the chicken, salt and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 8 minutes.
5. Transfer mixture t a bowl and reserve.
6. Return the Dutch oven to medium heat and add the remaining 1 tablespoon of oil.
7. Stir in the shallots and garlic, stirring occasionally until starting to soften, about 2 minutes.
8. Add the rice and cook, stirring until opaque, about 1 minute
9. Pour in the wine and cook, stirring until absorbed.
10. Add 1/2 cup broth and cook, stirring often until it has been absorbed.
11. 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 minutes.
12. Stir in the tarragon and cook 1 minute.
13. Add the reserved mushroom mixture, cheese and remaining 1/8 teaspoon pepper, cook, stirring, until hot; about 2 minutes.
14. Serve immediately.