Authentic Mushroom and Chicken Risotto

Ingredients

• Fresh parsley (1/4 cup, finely chopped)
• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Parmesan cheese (1 cup, finely grated)
• Garlic (2 cloves, minced)
• Onion (1 large, finely chopped)
• White wine (1 cup)
• Chicken broth (4 cups)
• Arborio rice (1 1/2 cups)
• Mushrooms (2 cups, sliced)
• Chicken breast (2 large, cut into bite-sized pieces)

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat until butter is melted.
2. Add the chicken pieces to the skillet and cook until they are browned and no longer pink in the middle. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Add the sliced mushrooms to the skillet and stir well. Cook until the mushrooms have released their moisture and turn golden brown.
5. Introduce the Arborio rice to the skillet and stir, ensuring all grains are coated with the oil and butter mixture.
6. Pour in the white wine and continue to stir the mixture. Allow the rice to absorb the wine completely.
7. Begin gradually adding the chicken broth, about 1/2 cup at a time, stirring constantly after each addition. Allow the liquid to be absorbed before adding more.
8. Continue this process until the rice is creamy and al dente, which should take about 20 minutes.
9. Return the cooked chicken pieces to the skillet and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
10. Remove the skillet from heat and let the risotto rest for a few minutes to allow flavors to meld together.
11. Serve the risotto hot, garnished with fresh chopped parsley. Enjoy the comforts of this traditional Italian dish!