Chicken Marsala Risotto with Chives and Dijon, from Gael

Chicken Marsala Risotto with Chives and Dijon, from Gael

From Plated meal-kit service, made on 6-17-19. So good -- really rich and decadent. Not low-calorie, that's for sure.

Comments from Plated: "Our chicken Marsala gets so many rave reviews, it has easily earned its spot in the Plated Hall of Fame. Here, we're channeling the same mouthwatering flavors into a creamy risotto. While Arborio rice simmers with Marsala wine and chicken stock, chicken breasts pan-roast until tender. To mimic the original dish's creamy mushroom sauce, we stir creminis sautéed in more Marsala into the rice mixture. Mascarpone provides extra richness, Dijon adds tang, and a chive garnish gives each bowl a pop of color."


1 chicken bouillon cube
6 ounces cremini mushrooms
⅛ ounce chives 1 shallot
½ cup Arborio rice
¼ cup Marsala wine
2 boneless skin-on chicken breasts
1 packet Dijon mustard
4 ounces mascarpone cheese

1. Warm broth and prepare ingredients
In a medium high-sided pan, combine bouillon cube and 2¾ cups water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallot and mince.

2. Sauté shallot and toast rice
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallot; sauté, stirring, until softened, 2–3 minutes. Add rice; cook, stirring, until toasted and translucent, 2–3 minutes. Add half of Marsala wine; simmer until liquid is mostly absorbed, 1–2 minutes more.

3. Simmer risotto
To pot with rice, stir in warm broth (see recipe tip) and ½ teaspoon salt; wipe pan dry and reserve, off heat, for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15–20 minutes. Remove pot from heat; cover to keep warm until Step 6.

4. Cook chicken
While risotto simmers, pat chicken very dry with paper towel (see recipe tip); season all over with ½ teaspoon salt and pepper. Return pan from broth to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest. Wipe pan clean for the next step.

5. Sauté mushrooms
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add mushrooms and remaining shallot; sauté, stirring, until mushrooms are golden and shallot is tender, 8–10 minutes. Add remaining Marsala wine and cook until liquid is mostly evaporated, 2–3 minutes more. Remove pan from heat.

6. Plate chicken Marsala risotto
While mushrooms cook, cut rested chicken into ¼-inch slices. Once risotto has simmered, stir in Dijon, sautéed mushrooms, 3 tablespoons mascarpone (see recipe tip), and half of chives to combine. Taste and season with salt and pepper. Divide Marsala risotto between serving bowls. Top with sliced chicken and garnish with remaining chives. Enjoy!