Recipe: Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

4 boneless, skinless chicken breasts (can be omitted)
3 tbsp olive oil, divided
1 tbsp butter
1 large shallot or small white onion, chopped and divided in half
2 cloves garlic, minced
6-8 ounces of mushrooms, chopped (I like to use portobellos)
1 cup Arborio rice (you'll find with the Italian foods)
3 cups chicken broth (approximately)
2/3 cup white wine (can substitute with more chicken broth)
1/2 cup grated parmesan or romano cheese
Salt and pepper to taste

In a Dutch oven or large skillet, brown chicken with a tablespoon of olive oil until browned and just cooked, set aside to rest for about 10 minutes. The chicken can then be sliced into small pieces.

Next, add another tablespoon of olive oil, butter, half of the shallot, one garlic clove and mushrooms until the shallots are translucent, and the mushrooms are wilted. Set aside.

Add remaining olive oil to the pan, saute the rest of the shallots and garlic until translucent, then add the rice, stirring to coat, until the rice is opaque (this process cooks out the "starchy" taste). Add wine to deglaze the pan and remove and good brown bits from the bottom and cook off until almost evaporated. Start adding heated broth, a ladleful at a time, until it is absorbed by the rice.

The rice should be al dente, not mushy. Stop adding liquid when you reach your desired texture. Season to taste with salt and fresh ground black pepper.

Add sliced chicken and mushroom mixture back to the skillet to heat through. Stir in grated cheese just before serving for a creamy texture (I have a cheese-hater in the family, and he doesn't even taste it!)

Serve with green salad and crusty bread.

Serves 4.