Chicken Mushroom Risotto

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Absolutely one of the best risottos i have made. it is a creamy risotto guaranteed to make you groan in delight when eating it. i hope you enjoy this as much as we did. the most time consuming part is all the stirring - but its good for the arms!!!

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Steps

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

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Remove from pot.

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Using the same pot , add butter and saute onions and garlic in butter and leftover oil mixture until translucent.

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Add the rice and stir until the rice turns opaque - about two minutes.

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

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Add 1 / 2 cup of the heated chicken stock and stir frequently until absorbed.

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The rice and broth should bubble gently.

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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.

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

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

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Stir through.

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

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Remove from heat when all the rema.

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Ingredients

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butter, fresh mushrooms, skinless chicken breast, chicken stock, arborio rice, dry white wine, onion, garlic cloves, parmesan cheese, cream, fresh parsley, oil, salt & pepper