Creamy Chicken & Mushroom Risotto

In a saucepan, simmer the broth over low heat. You will use this later.

If you are using dried mushrooms (like I did), hydrate them in 1 cup boiling water and set aside for 10 minutes. Drain the mushrooms and add the re-hydrating liquid to the broth pot.

Add 1 tablespoon olive oil into a medium pot over medium-high heat. Stir in the mushrooms (drained if using re-hydrated), and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 more tablespoon olive oil to skillet, and stir in the shallots &and garlic. Cook for about 1-2 minutes until they are just starting to soften. Add in 1 tablespoon of butter and add the rice, stirring to coat the rice with oil and butter. This will take about 2 minutes.

When the rice has taken on a pale, golden color, begin adding 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding broth a 1/2 cup of hot broth at a time (stirring continuously) until the liquid is absorbed and the rice is al dente. This will take about 15 to 20 minutes total. Make sure that the prior 1/2 cup of broth is absorbed before adding the next.

Remove from heat, and stir in cooked mushrooms, chicken, the remaining butter, chives, and Parmesan. Stir to combine and melt the cheese. Feel free to season with salt and pepper to taste.

Serve hot. You can store leftovers (if there are any) in an airtight container in the refrigerator.

Recipe adapted from AllRecipes.