Mushroom Risotto

'Prepare the broth: In a large pot, bring the water to a boil

Add the chicken or turkey, onion, and a pinch of salt.'

'Let it simmer.'

'Prepare the mushrooms: In a non-stick skillet, sauté the garlic and 1 tablespoon butter until fragrant.'

'Add the rehydrated mushrooms and a splash of broth

Let it cook until serving time.'

'Prepare the risotto: In a large pot, melt 2 tablespoons butter over medium heat

Add the chopped onion and cook until golden.'

'When the onion is translucent, add the Arborio rice and stir constantly with a wooden spoon until it starts to toast.'

'Add the milk and continue stirring until the liquid is almost absorbed.'

'Add the white wine and stir until the wine is almost gone.'

'Start adding the broth, one ladle at a time, stirring continuously

Season with salt to taste.'

'The risotto is ready when the rice is al dente

Turn off the heat, add the remaining butter and Parmesan cheese, and stir until melted.'

'Combine the mushroom mixture and the risotto, then serve in a dish with the chicken or turkey on top

Serves 4.