Chicken Stroganoff Risotto Recipe (with Video)

Cooking the chicken
1. Cook chicken in a large pot with 1 tablespoon oil and 1 tablespoon butter.
2. Season with a large pinch of salt, pepper and 1 teaspoon smoked paprika.
3. Cook until browned.
4. Transfer to a plate and set aside.
Preparing the mushrooms and onions
1. Add remaining tablespoon oil and butter.
2. Stir in the mushrooms and season with a pinch of salt, pepper and thyme.
3. Cook until slightly browned.
4. Stir in Worcestershire sauce and add onions and garlic.
5. Cook until onions have softened.
Adding the rice and chicken
1. Add the rice and cook for about a minute.
2. Deglaze pan with wine and cook until evaporated.
3. Return chicken to the pan and lower the heat.
4. Stir in a ladleful of warm chicken stock at a time, mixing well after each addition.
5. Cook until most of the liquid has evaporated.
6. Repeat until all of the stock has been used and the rice has softened, about 25 to 30 minutes.
7. Give it a taste and adjust seasoning.
8. Stir in remaining teaspoon of paprika.
Finalizing the dish
1. In a small dish, combine sour cream and cornstarch.
2. Stir into the risotto.
3. Serve with a dollop of sour cream, sprinkle with chives and finish off with a bit of paprika.
4. Enjoy!