Chicken Cacciatore Risotto

If you ever find yourself hosting a dinner party where you really want to impress your guests… MAKE THIS.  I took one bite and literally said out loud “this tastes like it’s from some gourmet bistro or something!”  I couldn’t believe that I had made it, it was so good, and so impressive with its complexly delicious flavors.  This recipe is adapted from Elly Says Opa! who I thank for sharing it with the world.


  • 1 large chicken breast
  • 1 tsp. olive oil
  • 1 tsp. herbes de Provence
  • 2 Tbsp. butter, divided
  • 1 cup arborio rice
  • 3/4 cup red wine
  • 3 cups chicken broth
  • 1 (15 oz.) can diced tomatoes
  • 1/4 tsp. crushed red pepper
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 8 oz. cremini mushrooms, sliced
  • 1 red bell pepper, cut into strips
  • 3/4 cup grated Peccorino Romano cheese


Season the chicken on both sides with salt, pepper, and Herbes de Provence.  Heat a large saute pan or wide/shallow saucepan over medium heat, and add the olive oil.  Add the chicken and cook 4-6 minutes per side, or until cooked through.  Remove chicken and set aside.

Meanwhile, in a medium saucepan, bring the chicken stock, diced tomatoes, and crushed red pepper to a simmer.  Keep at a low simmer.
Add 1 Tbsp. butter to the pan where you cooked the chicken.  Once melted, add the onion and bell pepper and cook until softened, about 3 minutes.  Add the garlic, and mushrooms and cook an additional minute.

Add the rice to the skillet, and cook, stirring continuously, until the edges are translucent.  Decrease the heat to medium-low.  Add the red wine, and stir continuously, scraping up any browned bits, until the wine is mostly absorbed.

Add 1-2 ladle-fulls of the chicken broth/tomato mixture to the rice, stirring constantly, until almost all the liquid has been absorbed.  Add another 1-2 ladle-fulls.

Continue adding liquid until the rice is cooked al dente.  Taste to check doneness—it should have a slight bite in the center.  When cooked to al dente, add 1 more ladle of chicken broth, and remove from heat.  Stir in the remaining Tablespoon of butter, and the cheese.

Cut the chicken into bite sized pieces, and add to the risotto.  Serve immediately and impress those guests!


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