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!