When I prepare meals for my family, I usually like to mix something kid-friendly with a dish that my husband and I can enjoy. This gives my daughters an element to look forward to, as well as the chance to appreciate something out of their comfort zone. Tonight I am preparing buttermilk-fried chicken (kid-approved) and serving it with a mushroom risotto (husband-approved). The fried chicken is crispy yet light on the palate while the risotto is smooth, rich and flavorful which makes it a great combination, taste wise. The chicken is deep fried, while the risotto uses a very minimal amount of extra virgin olive oil so it is also well balanced.

Mushroom Risotto & Buttermilk Fried Chicken

This dish may seem like a fete but it is actually quite easy to put together. Because nothing needs to be pre marinated, you can make it as long as you have the ingredients at home. If not, here is a quick grocery list with items that you may not readily have in stock.

Grocery List

Chicken drumsticks


Fresh mushrooms

Arborio rice

Flat leaf parsley

Begin by preparing your kitchen tools. For the chicken, you will need 1 bowl to bathe the chicken in buttermilk, 1 small strainer and one bowl for the dredging mixture, tongs, a small, deep pan for frying and 1 large strainer and bowl for cooked chicken to rest and release excess oil. For the risotto, a pot to heat your chicken stock, a measuring cup to measure your rice and your wine, a cheese grater, a shallow pan and a wooden spoon.



9 chicken legs

2 cups buttermilk (you may substitute this with 1 can evaporated milk + 2 tablespoons cane vinegar)

Dredging mix:

1 cup flour

1 tablespoon cornstarch




oil for frying


  1. Clean chicken and season with salt and pepper
  2. Let the chicken bathe in buttermilk for 30 minutes to an hour
  3. While waiting, prepare your dredging mix: Sift together flour, cornstarch, paprika, salt and pepper and combine
  4. Heat oil (enough to cover majority of the chicken pieces) on low. Do not go over this because then chicken skin will burn before the inside cooks
  5. When oil is at the right temperature, dredge chicken, piece by piece, completely coating it
  6. Fry for around 6-8 minutes on each side
  7. Place cooked pieces on a strainer to get rid of oil
  8. Serve warm


FRESH Mushrooms (I like to mix Portobello, shitake and button)

1 medium sized white onion, chopped

4 cloves of garlic, minced

3-4 cups chicken stock

1 cup white wine

1 cup Arborio rice (do not wash this rice, the starch is needed to thicken your dish)




fresh Parmesan cheese, grated

flat leaf parsley


  1. Bring chicken stock to a simmer and set aside
  2. Clean mushrooms and slice to desired size
  3. In a shallow pan, sauté onions and garlic until onions are translucent and garlic is tender
  4. Add mushrooms and season with salt and pepper
  5. Add the rice and combine with the onions, garlic and mushrooms until completely coated
  6. Begin adding your chicken stock, one ladle at a time so it slow cooks
  7. Add a half-cup of wine in between the stock. Do this until your liquid is done and rice is fully cooked
  8.  Turn off the heat, add your parmesan cheese and give one last stir
  9. Serve hot and garnished with fresh flat leaf parsley

It’s a complete and hearty meal but I always like to get a few greens in so a side salad or steamed broccoli is the perfect finishing touch… Enjoy!