Mushroom and Chicken Risotto

Ingredients

• 2 tablespoons butter
• 1/2 pound mushrooms, thinly sliced (Oyster, Shiitake, Chestnut)
• 2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 5 1/2 cups canned low-sodium chicken broth or homemade stock, plus more if needed
• 1 tablespoon avocado oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

Instructions

• In a large pot, melt butter over moderate heat. Add in mushrooms. Stirring frequently, cook until the mushrooms are browned, about 5 minutes.
• Add the chicken, 1/4 teaspoon of salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes.
• Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
• In the large pot, heat oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice and stir until it begins to turn opaque, about 2 minutes.
• Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
• Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
• Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice.
• Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve and enjoy.

Notes

*Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc.