Ingredients
2tbspbutter
½lbmushrooms
lbchicken breast,boneless
1tspsalt
¼tspfresh ground black pepper
5½cupschicken broth,or homemade stock, canned, low sodium
1tbspcooking oil
½cuponion,chopped
1½cupsArborio rice
½cupdry white wine
½cupParmesan cheese,grated
2tbspfresh parsley,chopped
Preparation
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook for about 5 minutes, stirring frequently, until the mushrooms are browned.
Add the chicken, ¼ teaspoon of the salt, and the pepper. Cook for 3 to 4 minutes until the chicken is just done.
Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the rice and stir for about 2 minutes until it begins to turn opaque.
Add the wine and the remaining ¾ teaspoon salt to the rice. Cook, stirring frequently until all of the wine has been absorbed.
Add about ½ cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth ½ cup at a time and allowing the rice to absorb it before adding the next ½ cup. Cook the rice in this way until tender, 25 to 30 minutes in all.
The broth that hasn’t been absorbed should be thickened by the starch from the rice. Adjust the broth or water as needed.
Stir in the chicken and mushrooms, the Parmesan and the parsley and heat through. Serve the risotto with additional Parmesan.
