Chicken Marsala Risotto

** Gluten Free if you use a flour alternative
** Dairy Free if you leave out the Parmesan cheese (aside from the butter)

Makes 4 servings

Ingredients

• 4 (6-8 oz) boneless, skinless chicken breasts, cut into 1” pieces
• 1/4 cup Seasoned Flour (see recipe below)
• Kosher Salt
• Freshly ground black pepper
• 1/2 tsp white pepper
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, thinly sliced
• 1 shallot, finely chopped
• 3 cloves of garlic, sliced
• 1 tbsp chopped fresh thyme
• 8 oz risotto rice (1 cup Arborio)
• 1 cup dry Marsala wine
• 1 (32-ounce) cartons low-sodium chicken or vegetable broth (4 cups)
• 1 tbsp chopped fresh parsley
• 1/2 cup finely grated Parmesan cheese (about 2 ounces), plus more for serving.

Seasoned Flour

• 1/4 flour (or flour alternative)
• 1 1/2 tsp salt
• 1 tsp onion power
• 1 tsp pepper

Directions

Step 1:
Heat the chicken broth in a separate pan and keep it warm.

Step 2:
Cut chicken into 1” pieces and transfer to a large bowl. Add Seasoned Flour and toss to coat

Step 3:
In a large skillet over medium-high heat, heat 1 tsp oil, then melt 1 tbsp butter. Add half of the chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 Tbsp. Oil and remaining chicken. (I like to sprinkle the remaining seasoned flour mixture over the chicken and into the pan for extra flavor in the risotto)

Step 4:
In same skillet over medium heat, heat 1 Tbsp oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

Step 5:
Move mushrooms to the side and add the shallots, garlic and remaining 1 Tbsp. oil; season with salt. Cook, stirring frequently, until translucent, about 2 minutes. Add thyme and cook, stirring, until fragrant, about 1 minute. Add the risotto rice and cook to toast the risotto for another minute. Then add the wine and stir to release any grains of rice stuck to the bottom of the pan.

Step 6:
Add the broth slowly. Stir the warm broth into the rice, 1/2 a cup at a time. Wait until the broth has been almost completely absorbed by the rice before adding more broth. Stirring helps to develop the risotto’s signature creamy consistency because it helps release the starches from the rice. After about 12 minutes, stir in 1 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp white pepper and begin tasting the rice to determine doneness.  continue adding broth, 1/2 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 20 to 25 minutes total. You might not use all of the broth. If you run the spatula through the risotto, the risotto should flow slowly to fill in the space.

Step 7:
Return chicken to the pan and toss to combine; season with salt, if needed. 

Step 8:
Remove the pot from the heat. Stir in 1/2 cup finely grated Parmesan cheese and the remaining 1 tablespoon unsalted butter until melted. Taste and season with more kosher salt as needed. Serve immediately, garnishing each bowl with more Parmesan cheese.