2 tablespoons of butter
2 tablespoons of olive oil
1 finely chopped onion
2 cups of Arborio rice
Salt and pepper to taste
1/2 cup of white wine
6 cups of chicken broth
Cooked and shredded chicken breast
1 cup of sliced mushrooms
2 tablespoons of grated Parmesan cheese
Finely chopped parsley, to taste
2 tablespoons of butter
2 tablespoons of olive oil
1 finely chopped onion
2 cups of Arborio rice
Salt and pepper to taste
1/2 cup of white wine
6 cups of chicken broth
Cooked and shredded chicken breast
1 cup of sliced mushrooms
2 tablespoons of grated Parmesan cheese
Finely chopped parsley, to taste
1
In a large skillet, melt the butter with the olive oil over medium heat
Add the onion and cook until translucent
Add the rice and cook for 2-3 minutes, stirring constantly
Season with salt and pepper to taste
2
Add the white wine, stir well, and let it simmer until the liquid is almost gone
Gradually add the chicken broth, stirring continuously, and allowing each portion to absorb before adding more
Add the cooked chicken breast and mushrooms, and cook for an additional 3-4 minutes
3
Remove the risotto from heat, stir in the Parmesan cheese until melted and well combined with the rice
Garnish with chopped parsley, if desired, and serve immediately.
