Chicken and Mushroom Risotto (Chef Boutique)

Ingredients:

• 1 chicken breast, sliced thinly
• 3 cups chicken/vegetable stock
• 2 tsp olive oil
• 250g fresh mushrooms (dried porcini or mixed), chopped
• 1 small shallot (or red onion), chopped thinly
• 3/4 cup Arborio rice
• 1/4 cup white wine (non-alcoholic kind: Fre Chardonnay)
• 2 tblsp chives, chopped
• 2 clove garlic, chopped thinly
• 2 tblsp parsley, chopped
• 1 tblsp butter
• 1/3 cup grated parmesan cheese
• salt and pepper, to taste

Directions:

1. Warm the stock in a pot. 
2.  Heat a pan on low heat. Add olive oil. Add mushrooms, garlic, and onion. Sweat for about 4-5 minutes until translucent. 
3. Add more olive oil if getting dried. 
4. Add rice to pan and stir around to coat with oil. Let cook for 2-3 minutes until a little toasted (ie. the rice changes color to golden brown)
5. Add wine. Stir around and let the moisture cook away. 
6. Add a ladle of stock. Still until the moisture disappears. 
7. Repeat adding stocking a ladle at a time until creamy (about 15-20 minutes, depending)
8. Add chicken and let it cook.  
9. Add butter, herbs, and cheese to taste along with salt and pepper.
10. Enjoy.