- 2 tablespoons of butter.
- 1/2 pound of mushrooms, thinly sliced.
- 2/3 pound of boneless, skinless chicken breast, cut into pieces of 1/2 inch.
- 1 tsp of kosher salt.
- 1/4 tsp black pepper, freshly ground.
- 5 1/2 cups of water.
- 1 pack of Ridetti chicken flavored bouillon.
- 1 tablespoon of vegetable oil.
- 1/2 cup of chopped onion.
- 1 1/2 cups of arborio rice.
- 1/2 cup of dry white wine.
- 1/2 cup of shredded parmesan cheese, and more to serve.
- 2 tablespoons of chopped fresh parsley.
- In a big pot, heat the butter over moderate heat. Add the mushrooms. Cook and stir frequently until the mushrooms are golden, around 5 minutes.
- Add the chicken, 1/4 tsp of salt, and pepper. Cook until the chicken is just done, about 3 – 4 minutes. Remove the chicken from the pan. In a medium saucepan, mix water and the rest of the chicken bouillon, and bring the broth to a simmer.
- In the big pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it’s transparent, approximately 5 minutes. Add the rice and stir until it starts to get opaque, approximately 2 minutes.
- Add the wine and the 3/4 teaspoons of remaining salt to the rice. Cook and stir frequently until all of the wine is absorbed.
- Add approximately 1/2 cup of boiling broth and cook, stirring frequently, until it’s absorbed. The rice and broth should bubble gently; adjust heat as necessary.
- Continue cooking the rice, adding 1/2 cup of broth at a time, allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice this way until it’s tender, from 25-30 minutes in total. The broth that has not been absorbed should be thickened with the rice starch. You may not need to use all of the liquid, or you may need to add more broth or water.
- Add the chicken and mushrooms, the parmesan cheese, and the parsley, and heat up. Serve risotto with more parmesan cheese.