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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
In this recipe, short-grain rice is simmered and stirred with liquid to cook it and release its starch, like a classic risotto. But unlike the classic, this dish is made with milk, which softens the rice and cooks down into an incredibly creamy sauce without the addition of cheese, butter, or heavy cream. Add a rotisserie chicken and you have the ideal, easy weeknight meal. —Samantha Seneviratne
Test Kitchen Notes
This recipe is shared in partnership with GonnaNeedMilk. —Food52
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Creamy Skillet Rice With Chicken & Mushrooms
Ingredients
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3 tablespoons
olive oil
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12 ounces
shiitake mushrooms, cut into ½-inch slices
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Kosher salt, to taste
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Freshly ground pepper, to taste
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1
small yellow onion, diced
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3
large garlic cloves, minced
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1 1/2
fresh sage leaves, roughly chopped
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1 cup
carnaroli or arborio rice
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3 cups
whole milk
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1 to 2 cups
chicken broth or water
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2 cups
(1 pound) cooked chicken
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1/2 cup
fresh parsley, roughly chopped
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Zest of 1 large lemon, plus juice, to finish
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Parmigiano-Reggiano cheese, for serving
Directions
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Heat 2 tablespoons oil over medium-high heat in large skillet. Add the mushrooms and cook until they have released some of their liquid and browned in spots, about 8 minutes. Season to taste with salt and pepper. Transfer to a plate.
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Add 1 tablespoon olive oil to the skillet. Add the onion, reduce the heat to medium-low and cook, stirring often, until softened, about 4 to 6 minutes. Add the garlic and sage and cook 1 minute more. Season to taste with salt and pepper.
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Add the rice and cook until toasted, about 2 minutes. Add 1 cup of milk to the rice mixture and cook, stirring often, until mostly absorbed. Repeat this process with the rest of the milk and 1 cup of the broth or water until the rice is al dente, 15 to 18 minutes. Add a bit more as necessary.
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Stir in the chicken, parsley, lemon zest and reserved mushrooms. Season to taste with salt, pepper, and lemon juice. Serve immediately with a sprinkling of cheese.
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