Chicken & Mushroom Risotto

Step 1

In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.

Step 2

Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.

Step 3

Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.

Step 4

Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

Step 5

Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.

Step 6

Cook rice this way until tender which should take about 25-30 minutes.

Step 7

Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.

Step 8

Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.

Step 9

Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.

Step 10

Serve immediately. The remaining parmesan can be added to each serve if requested.