2 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped
8 cups (about 1-1/4 lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
3 medium cloves garlic, chopped
1 Tbs. unsalted butter
1-1/2 cups Arborio rice
3/4 cup dry white wine
5-1/4 cups lower-salt chicken broth
2 reserved lemon wedges from Citrus-Marinated Roasted Chicken
1/2 tsp. dried marjoram
Kosher salt
2 cups shredded leftover dark meat chicken from Citrus-Marinated Roasted Chicken (from about 2 leg and 2 thigh pieces)
2 to 4 Tbs. reserved pan juice from Citrus-Marinated Roasted Chicken
1/2 cup finely grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
Heat the oil in a 6-quart pot over medium heat. Add the onion and cook, stirring often, until tender and golden-brown, 5 to 8 minutes. Add the mushrooms and garlic and increase the heat to medium high. Cook, stirring often, until the mushrooms are tender and browned, 10 to 14 minutes.
Add the butter. Once it melts, add the rice and stir until coated. Add the wine and cook, stirring, until it evaporates, about 2 minutes. Stir in 4-3/4 cups of the broth, the lemons, marjoram, and 1/4 tsp. salt and simmer over medium-low heat, stirring occasionally, until the rice is almost tender, about 20 minutes. Add the chicken, 2 Tbs. of the pan juice, and 1/4 cup of the remaining broth. Cook, stirring, until the risotto is creamy and tender, adding the remaining 1/4 cup broth and more pan juice to taste, about 5 minutes. Stir in the Parmigiano and season to taste with salt and pepper. Spoon the risotto into warm shallow bowls, sprinkle with more Parmigiano and the parsley, and serve.
nutrition information (per serving):
Calories (kcal): 510; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 28; Monounsaturated Fat (g): 8; Carbohydrates (g): 57; Polyunsaturated Fat (g): 3; Sodium (mg): 330; Cholesterol (mg): 55; Fiber (g): 3;