Mushroom and Champagne Risotto

Name: Mushroom and Champagne Risotto
Yield: 4
Ingredients: 1 medium onion, chopped; 1/2 cup butter; 1 cup mushrooms, cut into cubes; 1 cup rice, rinsed and drained; 1 cup champagne; 1 cup chicken broth; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 300g cooked chicken, cut into cubes; Salt and black pepper to taste; 1 tablespoon chopped scallion

1
1 medium onion, chopped
2
1/2 cup butter
3
1 cup mushrooms, cut into cubes
4
1 cup rice, rinsed and drained
5
1 cup champagne
6
1 cup chicken broth
7
2 cloves garlic, minced
8
2 tablespoons fresh parsley, chopped
9
300g cooked chicken, cut into cubes
10
Salt and black pepper to taste
11
1 tablespoon chopped scallion

Ingredients

1
1 medium onion, chopped
2
1/2 cup butter
3
1 cup mushrooms, cut into cubes
4
1 cup rice, rinsed and drained
5
1 cup champagne
6
1 cup chicken broth
7
2 cloves garlic, minced
8
2 tablespoons fresh parsley, chopped
9
300g cooked chicken, cut into cubes
10
Salt and black pepper to taste
11
1 tablespoon chopped scallion

Directions

1
Heat half the butter in a pan and sauté the onion until softened
2
Add the mushrooms and cook for 1 minute, then add rice and stir well
3
Add champagne, chicken broth, and garlic; stir to combine
4
Cook, stirring occasionally, until creamy but still slightly firm (add more champagne and broth if needed)
5
Add 1 tablespoon of parsley and stir
6
Set aside
7
Heat the remaining butter in a skillet and sauté the cooked chicken seasoned with salt and black pepper to taste
8
At the end, add the remaining parsley and scallion; serve over hot risotto
9
Serve 4 portions.